Shrimp and Soy Bean Cake Broth Recipe(Pindang Tempe) |
Ingredients: |
300 g medium shrimps 300 g fermented soy bean cakes (tempe) 120 g red chilies (about 8 pieces) 20 g bird’s eye chilies, bruised 2 tablespoons sweet soy sauce (kecap manis) ¼ teaspoon ground white pepper ¼ teaspoon sugar Stock: 2 tablespoons vegetable oil 500 g shrimp shells 200 g shallots, peeled and sliced 100 g leek, sliced, use white parts only 1.5 liters water Spice skewers: 4 pieces ginger, each about 8 g, peeled 4 pieces galangal (laos), each about 8 g, peeled 4 pieces, turmeric, each about 8 g, peeled 4 pieces, lemon grass, each about 8 g, use bulbous ends only 4 bamboo skewers, pre-soaked 8 cloves garlic, peeled |
Method: Shell and de-vein shrimps. Reserve shells and add to those for stock. Blanch shelled shrimps for 1 minute, then drain and set aside until needed. Slice fermented soy bean cakes into desired serving-size pieces and set aside. Prepare stock. Heat oil in a heavy saucepan. Add shrimp shells, shallots and leek. Sauté over medium heat for 2 minutes. Add water and bring to the boil, then reduce heat and simmer for 30 minutes. Strain stock into a clean saucepan, return to the boil and reduce until 1 liter liquid remains. Remove from heat and set aside. Prepare spice skewers. Bruise ginger, galangal, turmeric and lemon grass. Onto each skewer, thread 2 cloves of garlic and a piece of each remaining ingredient. Grill (broil) skewers over medium-hot charcoal or oven-grill them until evenly browned. Combine stock, spice skewers, chilies, sweet soy sauce, pepper and sugar in a pot or large saucepan. Bring to the boil and simmer over low heat for 5 minutes. Add soy bean cakes and simmer for 5 minutes, then add shrimps and simmer for 2 minutes more. Remove from heat, dish out and serve. |
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