Sate Tempe - Indonesian sate tempe serves with spicy sweet sauce

Tempe is my favorite food overall, a cake made from soybean and fermented, they are cheap and it taste just like meat.

Reputedly to a story that I ever heard, some of them have regards Tempe only for poor people , the fact that they are wrong anyway. Tempe doesn’t deserve falsehood of rumour because Tempe is containing high protein. 

By the way, there are always having words to described Tempe , a cake that has earthy smell, has succeed to amazed the world and of course it delicious.

My Sate Tempe recipe is actually inspired by Vegetarian Food Combining recipe book which written in Bahasa Indonesia, Unfortunately the recipe inside has no picture included, it makes me totally out of thrilled. 

The ingredients have engaged lots of spices, needed several hours of marinated and also mentioned and prefer peanut sauce for it serves.  

For it reasons, I made my own way of sate tempe and serve them with my simply lip smacking sauce that hold sweet soy sauce, slice fresh shallots, chili and lime juice, the combo has really appetizing taste to me, simply delish!

I called for my mother meat supposed-spice ingredients as she said that cumin seeds are always works best for the meat, they have been marry together since our ancestor time, haha…

 

For your special notes, I don’t used salt in this recipe as the sweet soy sauce creates enormous flavor to the Sate Tempe

Beside that, I fancy a traditional way of grilling, using charcoal mix with coconut shell, I just love the the particular smoky smell to my sate tempe, those charcoal and coconut shell have making the whole package flavorful and perfectly characterized

Sate Tempe

Yield 7-8 pieces of sate

Ingredients

150g tempe, cubed

8 bamboo skewer 

*Soak in water 15 minutes

Marinate spices

4 tablespoons sweet soy sauce (kecap manis)

1 tablespoons olive oil

A good pinch of cumin seeds

½ teaspoon coriander seeds

1 cloves garlic, slice and fried



For the garnish  
Deep fried shallots (bawang goreng)
*you might homemade it, finely slice shallots and deep fried
or ready made one

Ingredients for the sauce

5 tablespoons sweet soy sauce (kecap manis)

3-4 shallots (bawang merah), slice

2 chilies, slice *adjust the intensity of spiciness to your liking

Juice from ½ lime

*In the saucepan, combine all the sauce ingredients, 

have a taste until it taste hooked you

Method

Steam the tempe for about 10 minutes

Preheat the grill

*You can always use pan grill or traditional way of grilling using charcoal

Using non stick pan, toast cumin seeds and coriander seeds, set aside

In a mortar and pestle *I use cobek, combine fried garlic,  
cumin seeds and coriander seeds, grind them to smooth

Add-ins sweet soy sauce (kecap manis) and olive oil, mix well

Place cubed Tempe  into mortar and pestle and mix with the marinated spices, 

fold tempe gently using spoon until tempe cubed are well coated.

Thread tempe onto skewers, grill for 1-2 minutes each side.

Serve with the sauce