Curious about the tasty combo of tender cow gravel and savory tempe? This Stir-Fried Cow Gravel with tempe is just what you need! With rich spices and aromatic herbs, this dish is perfect for anyone wanting a simple yet special meal at home.
For: 3-4 servings
Time: 40 minutes
What you'll need...
- 250 grams cow gravel → chopped into smaller pieces as your preference
- 1 block tempe →chopped into smaller pieces as your preference
- 5 shallots → thinly sliced
- 3 cloves garlic → thinly sliced
- 8 kaffir lime leaves → 4 for boiling, and 4 for sautéing
- 8 bay leaves → 4 for boiling, and 4 for sautéing
- 1 stalk lemongrass → crushed and tied in a knot
- 2 cm ginger → thinly sliced
- ½ tablespoon oyster sauce
- 1 tablespoon Indonesian sweet soy sauce (Kecap Manis)
- ½ teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon bouillon powder → if using
- 5 red bird's eye chilies → sliced
- 1 large tomato → cut into pieces
- As needed spring onions → chopped, to taste
- As needed cooking oil
- 250 ml water
- As needed Water → for boiling
How to make...
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Boil the cow gravel with bay leaves, kaffir lime leaves, lemongrass, and salt until it’s nice and tender, then drain.
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Fry the tempe until it's half-cooked, then set it aside. Then briefly fry the cow gravel (optional: the cow gravel can be used directly without frying again).
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Sauté the shallots, garlic, ginger, chilies, bay leaves, and kaffir lime leaves until everything smells amazing.
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Add the cow gravel, tempeh, and water, and cook until the water reduces.
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Stir in the oyster sauce, sweet soy sauce, pepper, salt, sugar, broth powder (if using), and the tomato pieces. Cook until the flavors blend nicely.
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Serve it up with a sprinkle of spring onions on top.
This dish is ready to dig into with a tastilicious kick! It’s super addictive, especially when enjoyed with warm rice. Enjoy your meal!