This tempeh tumis belacan dish is a dish from the state of Johor that is less and less known to the younger generation. The name may vary depending on the place but is believed to be based on the tempeh sambal godok tempeh cuisine known to the Javanese people of Johor. This cuisine is better known in the Muar district, Batu Pahat and also in Singapore. I learned the recipe from my mother -in -law who is from Muar, Johor.
This recipe contains bitter vegetables such as bitter gourd and petai , but if you are not a fan of peria and petai , both of these materials can be omitted. Use tempeh wrapped in leaves and avoid tempeh wrapped in plastic because the taste of natural tempeh wrapped in leaves is much tastier..
Among the special seasonings in this recipe is a mixture of belacan and Javanese sour. Both need to be mixed and dissolved with a little water before adding to the gravy. Add little by little to balance the sour taste, sweet, saltiness, bitter and spicy can be well balanced.
This dish is suitable to be eaten with white rice as an additional side dish. Hope you enjoy it!
Ingredients
4 pieces of tofu (200g)
4 tempeh chips (240g)
3cm ginger
2 shallots (50g)
7 cloves garlic (70g)
5 green chili (100g)
15g belacan / shrimp paste
150g shrimp
150g peria
100g petai
500ml Concentrated coconut milk or coconut milk packets
2 teaspoon of tamarind paste
1 teaspoons of salt / to taste
1 teaspoon of seasoning powder ( If you want )
2 teaspoon of sugar / to taste
Method
- Cut each piece of tofu into pieces 4 in three parts , fry until golden yellow and set aside.
- Cut the tempeh into small pieces 1cm thick.
- Slice small onions, garlic, green chilies and halia for sauteing.
- Heat a little oil and saute the small shallots, garlic and ginger.
- Add the prawns that have been cut after the onions start to turn yellow. If you do not want the shrimp to overcook, can remove the shrimp first to be added later.
- Add the green chillies, petai and peria. Mix well.
- Then add the tempeh and mix evenly.
- Add 250ml or 1 a cup of concentrated fresh coconut milk or a packet of coconut milk.
- If there are brown crusts on the bottom of the pan, dissolve with coconut milk as these crusts are full of delicious flavors.
- Add 250ml or 1 another cup of concentrated fresh coconut milk or a packet of coconut milk.
- When the coconut milk starts to boil, add the fried tofu.
- Mix belacan with 2 tamarind pes blade and dissolve with a little water. Add 4 tablespoon of a mixture of tamarind juice and belacan. If it is not sour enough, you can add more.
- Add 1 teaspoons of salt, 1 teaspoon of seasoning powder if desired and 2 teaspoon of sugar or to taste. Salt balance, sweet, sour and spicy are very important in this cuisine.
- If the sauce is too thick, can add a little water to dilute the gravy, but don’t over -water as this cooking gravy should be a little thicker.
- Rename slowly for 6-8 minutes or until the oil breaks.
- Tofu stir-fried belacan is ready to be served.
