Kering Tempe
sweet and spicy tempeh
Servings 0
Ingredients
- 4-5 bags of Tempe @150 g each
- 1 large onion
- 7 garlic
- 1/4 c water
- 2 tbsp vegetable oil
- 3 kafir lime leaves
- 3 salam leaves Indonesian bay leaf
- 1 thumb tamarind soak in 1/4 c hot boiling water
- 7 bird eye chilies seeded
- 1 tbsp hard shrimp paste terasi
- Chicken bouillon powder to taste
- Brown sugar to taste
- 1 tsp Indonesian sweet soy sauce kecap manis
- 1-2 handful roasted peanuts or fried peanuts
- 1/2 tsp galangal powder
- 1/4 c fried shallots
Instructions
- Slice Tempe into finger stick, fry til golden brown
- In a food processor, mix onion, garlic water and oil, until they become a fine paste
- Remove stems and seeds from chilies
- Rub soaked tamarind between fingers, strain to get the juice only
- Pour onion paste into a pot, followed with seeded chilies, hard shrimp paste, kafir and salam leaves, and tamarind juice. Saute to boil
- Season with bouillon, galangal, brown sugar and sweet soy sauce, then stir in fried shallots
- Lastly, stir in fried Tempe and roasted peanuts, coat well
- Cook until liquid soaked up
- Serve with rice