We had an important vegetarian client coming for lunch so I wanted Wayan to cook impressive food. One of the items I asked her to prepare was tempe salad, meaning the “Grilled Tempe Salad”. Some how she found this old recipe we hadn’t tried in years also with the name, “Tempe Salad”. Once my surprise wore off when she brought it to the table we all enjoyed the dish and not a spoonful was left. This versatile recipe can be used as a spread, dip, or as part of a composed salad. Simmering the tempe in soup stock adds flavor without having to fry it.
Tempe Salad With Chutney
Serves 4
Dressing :
- 1/3 cup mayonnaise
- 2/3 cup yogurt
- 3 Tbl. mango chutney, cut into small chunks (recipe on Bali Advertiser web site)
- 2 tsp. yellow curry powder
- salt and pepper to taste
- a few dashes of red tabasco sauce
Salad :
- 1 1/2 - 2 cups vegetable soup stock (recipe on Bali Advertiser web site)
- 1 piece of tempe, cut into four pieces
- 3 chives or 1 shallot, finely chopped
- 1/4 cup celery, celery leaves, or coriander leaves, chopped
- 1/2 cup chopped roasted almonds or other nuts
- 1/3 cup dates or raisins (chop the dates if used)
Directions:
Bring enough soup stock to a boil to cover the tempe, add the tempe and simmer for 30 minutes, drain, and cool the tempe. You can save the stock for another use.
While the tempe is cooling, put all the dressing ingredients in a small bowl, stir with a fork until well mixed. Set aside.
Grate the cooled tempe into a bigger bowl and mix with the chopped chives or shallot, the celery and/or coriander, the nuts and the dates or raisins.
Add the dressing and carefully mix with the tempe mixture. You can serve immediately or keep in the refrigerator for a few days.
Indonesia Version:
Selada Tempe Dengan Chutney
Untuk 4 orang
Saos:
- 1/3 cangkir mayonaise
- 2/3 cangkir yogurt
- 3 Tbl. mangga chutney, dipotong kecil (lihat Bali Advertiser web site untuk recep)
- 2 tsp. bubuk kare India
- garam dan merica, secukupnnya
- sedikit saos tabasco, yang berwarna merah
Bahan - Bahan :
- 1 1/2 - 2 cangkir sup stok dari sayur
- 1 batang tempe, dipotong 4 bagian
- 3 batang daun bawang atau bawang merah, dipotong kecil
- 1/4 cangkir seladri, daun seladri atau daun ketumbar, dipotong
- 1/2 cangkir kacang almonds, dipanggang dan dipotong
- 1/3 cangkir date (kurma) dipotong atau raisin (kismis)
Cara Membuat :
Masukkan sup stok di dalam pot, perkirakan supaya nanti semua tempe bisa terendam dengan baik. Kemudian rebus sup stok. Setelah panas, masukkan tempe. Masak selama 30 menit, kemudian disaring dan dinginkan tempe. Sup stok bisa disimpan untuk dipakai dilain waktu.
Sementara tempe sedang didinginkan, anda bisa membuat saosnya. Ambil mangkok dan masukkan mayonaise, yogurt, mangga chutney, bubuk kare India, garam, merica, dan tobasco. Kemudian aduk pelan sampai tercampur rata. Setelah selesai, simpan saos.
Parut tempe dalam mangkok besar, kemudian masukkan daun bawang atau bawang merah, seladri atau daun ketumbar, almonds, dan kurma atau kismis. Setelah itu tambahkan saos. Kemudian aduk pelan-pelan. Cara mengaduknya dengan cara bagian bawah diangkat ke bagian atas dengan pelan-pelan sampai saos tercampur rata. Bisa langsung dimakan atau disimpan dalam kulkas.
All recipes are available on the Bali Advertiser website in both English and Indonesian versions. You can easily copy and paste and print. Paste as unformatted text.
