I love this dish, the sweeter and the spicier. So good for my warm rice 😀
400 g tempeh, slice into sticks-like and fry until crisp
150 g dried anchovies – fry until crisp
1 handful roasted peanut
1 medium size onion
3 cloves of garlic
3 red bird eye chilies, seeded
1 thumb tamarind soaked in 3-4 tbsp hot boiling water
Salt to taste
At least 3-4 tbsp brown sugar/palm sugar
1 slice dried galangal
2-3 salam leaves
3 kafir lime leaves
Kecap manis to taste
A little water if needed
2 tbsp oil
Turn onion garlic and chilies into paste
Heat oil and saute paste until fragrant then add in leaves and galangal, stir
Stir in sugar, salt and tamarind water
Cook until almost caramel like
Stir in tempeh anchovies and nuts, coating well
Add a little kecap and adjust taste
Kering Tempe
Servings: 0
Ingredients
- 400 g tempeh slice into sticks-like and fry until crisp
- 150 g dried anchovies – fry until crisp
- 1 handful roasted peanut
- 1 medium size onion
- 3 cloves of garlic
- 3 red bird eye chilies seeded
- 1 thumb tamarind soaked in 3-4 tbsp hot boiling water
- Salt to taste
- At least 3-4 tbsp brown sugar/palm sugar
- 1 slice dried galangal
- 2-3 salam leaves
- 3 kafir lime leaves
- Kecap manis to taste
- A little water if needed
- 2 tbsp oil
Instructions
- Turn onion garlic and chilies into paste
- Heat oil and saute paste until fragrant then add in leaves and galangal, stir
- Stir in sugar, salt and tamarind water
- Cook until almost caramel like
- Stir in tempeh anchovies and nuts, coating well
- Add a little kecap and adjust taste
