Growing up, I referred this as Kering Tempe, as that was what my mother would say. Living in Yogya, people referred this as KeriK Tempe 😀
This sweet (and sometimes a combo of sweet and spicy) fried tempeh is often mixed with fried anchovies and/or roasted peanuts. So good for regular white rice, coconut rice (nasi uduk), yellow coconut rice (nasi kuning), or however you’d like to serve it.
1 package of dried salted anchovies, wash in luke warm water, drain
1 tsp of Indonesian hard shrimp paste (Blachan/Terasi)
7 red hot chilies, halved, seeded
1 1/2 tbsp tamarind juice
3 dried lime leaves
salt and sugar to taste
2 Salam leaves, can be subtituted with Bay leaves
1 pack of tempeh, thinly sliced
vegetable oil
salted peanuts, as needed
2 tbsp deep fried shallots
1 garlic, sliced and fried
2 cloves of garlic
Using food processor, blend hard shrimp paste with 2 garlic until mixed well
Fry tempeh, set aside
Fry anchovies, set aside
Heat the oil, saute the mixed hard shrimp paste+garlic along with
other ingredients. Add in fried shallots, garlic, tempeh and anchovies
followed with salt and sugar.
When the taste has reached your desire, add in the salted peanuts and stir well.
Kering Tempe
Ingredients
- 1 package of dried salted anchovies wash in lukewarm water, drain
- 1 tsp of Indonesian hard shrimp paste Blachan/Terasi
- 7 red hot chilies halved, seeded
- 1 1/2 tbsp tamarind juice
- 3 dried lime leaves
- salt and sugar to taste
- 2 Salam leaves can be substituted with Bay leaves
- 1 pack of tempeh thinly sliced
- vegetable oil
- salted peanuts as needed
- 2 tbsp deep fried shallots
- 1 garlic sliced and fried
- 2 cloves of garlic
Instructions
- Using food processor, blend hard shrimp paste with 2 garlic until mixed well
- Fry tempeh, set aside
- Fry anchovies, set aside
- Heat the oil, saute the mixed hard shrimp paste+garlic along with
- other ingredients. Add in fried shallots, garlic, tempeh and anchovies
- followed with salt and sugar.
- When the taste has reached your desire, add in the salted peanuts and stir well.