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Crispy tempeh – Kering tempe

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Ingredients

Adjust Servings:

	400 g tempe
	100 g roasted peanut optional
	50 g shallot
	10 g garlic
	5 chilis optional
	2 bay leaf
	1 cm galangal
	50 ml water
	40 g palm sugar
	4 g tamarind
	3 lime leaf
	1 tsp salt
	1,5 cups vegetable oil

Crispy tempeh – Kering tempe

Name: Crispy tempeh – Kering tempe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 Servings
Ingredients: tempe: 400 g; peanut: 100 g roasted; shallot: 50 g; garlic: 10 g; chilis: 5; bay leaf: 2; galangal: 1 cm; water: 50 ml; palm sugar: 40 g; tamarind: 4 g; lime leaf: 3; salt: 1 tsp; vegetable oil: 1,5 cups

Features:

Cuisine:

Indonesia

Tempeh is a traditional soy product originating from Indonesian and especially popular in Java island. It has higher content of protein and fiber. It is made from a natural fermentation soybeans, so it suitable for vegetarian.

30 mins
Serves 4
Easy

Ingredients

400 g tempe
100 g roasted peanut
optional
50 g shallot
10 g garlic
5 chilis
optional
2 bay leaf
1 cm galangal
50 ml water
40 g palm sugar
4 g tamarind
3 lime leaf
1 tsp salt
1,5 cups vegetable oil

Directions

Crispy tempeh – kering tempe

is a traditional snack or usually people eat them together with Yellow rice. This recipe is very simple and easy to make. You just deep fried tempeh, then mixed with spices and palm sugar. Kering tempe should be stored in a cool, dry place and can hold up to a month. I enjoy this food as a snack, because so crispy and sweet sticky from the palm sugar covered the tempeh, just makes me cannot stop to eat it.

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Steps

1 Done	Slice thinly the shallots, garlic, chilis, lime leaf and set aside. Cut the tempe into matchsticks Heat vegetables oil in a wok or large skillet over high heat. Fry tempe until until golden brown and crispy, then set aside.
2 Done	Saute the shallot, garlic, chilis, bay leaves and galangal for 4 minutes with 2 Tbsp vegetable oil. Add water, palm sugar, tamarind, salt. Stir and cook until the palm sugar caramelized.
3 Done	Remove the galangal and bay leaves from the wok. Add the fried tempe and peanut. Mix until all the peanut and tempe covered with the sauce. Let it cool before serving.