Tempeh is a food ingredient produced by fermenting soybeans with yeast. To get good quality Tempeh, the fermentation process usually takes between 18 hours to 36 hours, depending on the quality of the soybeans and the yeast used. Bongkrek Tempe is tempe obtained from a fermentation process that lasts between 48 to 72 hours. At this time, tempeh has given off the distinctive smell of Bongkrek tempeh, which is the smell of soybeans that have been fermented too long with a slightly brownish color. Bongkrek tempeh is not rotten tempeh, only the soybean fermentation time lasts longer than tempeh production in general.
Tempe Bongkrek is usually cooked by sautéing, we can add various vegetables such as long beans, pakcoy, mustard greens and various other vegetables. Today I will make a menu of stir-fried Tempe Bongkrek with chicory.
Traditional Javanese people make stir-fried Bongkrek tempeh as an alternative treatment for stomach pain caused by colds. This is because the taste of Bongkrek tempeh gives a warm feeling in the stomach after consuming it. Although Tempeh Bongkrek can be an alternative treatment for treating stomach ache, many people don't like Tempeh Bongkrek, this is because of the pungent smell of Tempeh Bongkrek.
To prepare Bongkrek tempeh, there is one secret ingredient that is often overlooked, even though without this seasoning, Bongkrek tempeh dishes will not taste as delicious. This secret spice is one of the spices that is often used in traditional medicine, namely kencur (Kaempferia galanga).
INGREDIENTS
4 pieces of Bongkrek tempeh
200 grams of Chicory
3 cloves of garlic
1 Peking onion
30 grams of cayenne pepper
1 tomato
2 kencur segments
2 candlenuts
1 tablespoon salt
1 teaspoon sugar
5 tablespoons cooking oil
1 pack of ground pepper
500 mL water
PREPARATION
Before processing Bongkrek tempeh into a delicious dish, I will make some preparations.
1.Tempeh Bongkrek wash clean.
2.Squeeze the bongkrek tempeh until the water content is reduced.
3.Cut the bongkrek tempeh according to taste.
4.Cut the chicory with a thin size.
5.Peel kencur skin and garlic, then wash.
6.Puree the garlic, kencur and hazelnut.
7.Wash the tomatoes, Peking onions and cayenne pepper.
8.Slice tomatoes and Peking onions.
9.Cut the cayenne pepper, I cut it into 3 parts.
HOW TO COOK
1.Heat the cooking oil
2.Sauté ground spices, Peking onions and tomatoes until fragrant.
3.Add the bongkrek tempeh to the stir-fried spices, stir until mixed.
4.Add cayenne pepper
5.Add water
6.Add salt and sugar, cook until the water reduces.
7.Add chicory, stir until well blended.
8.Add ground pepper according to taste, stir until well blended.
THE RESULT
Sauteed Tempe Bongkrek with a spicy, sour and savory taste is ready to be served.
SERVING METHOD
Bongkrek tempeh stir-fry is usually served with warm rice, it's more enjoyable when the weather is cold.
Stir-fried Bongkrek tempeh with a spicy taste tastes delicious eaten with warm rice, flatulence because the cold air will gradually disappear after eating stir-fried Bongkrek tempeh. For friends who are curious about the taste of traditional Javanese food, friends can try this recipe.
Thank you for reading my post
Best Regards
@umirais
I'm a Javanese but never tried this before. Thank you for sharing this recipe!
you are welcome @devyswan1, When I was in elementary school, my grandmother often made a menu of this bongkrak, so that I was not easy to catch
So, You have some kind of memories with this menu, right?
Yes, sweet memories @devyswan1 🥰
Now I'm even more curious to try tempeh! Thanks for the recipe!
Thanks for positif feedback @treefrognada
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