Title: Spicy Sweet and Savory Crispy Tempe with Palm Sugar
Ingredients:
| Ingredient | Amount |
|---|---|
| Tempe (fermented soybeans) | 3 pieces (approx. 500g) |
| Red palm sugar (grated) | 50g |
| Shallots (peeled and washed) | 9 cloves |
| Garlic (peeled and washed) | 7 cloves |
| Large red chili peppers (washed) | 15 pieces |
| Bird’s eye chili (washed) | 11 pieces |
| Fine salt | to taste |
| Sweet soy sauce (kecap manis) | to taste (1 tbsp) |
| Vinegar | 1 tbsp |
Instructions:
| Step | Directions |
|---|---|
| 1 | Thinly slice the tempeh into strips and fry it until it turns golden and crispy. |
| 2 | In a pan, sauté the ground shallots, garlic, large red chilies, and bird’s eye chilies until fragrant and fully cooked. |
| 3 | Add the grated palm sugar, sweet soy sauce, and vinegar to the pan, stirring well to combine. |
| 4 | Toss in the fried tempeh and mix everything together thoroughly. Add fine salt to taste. |
| 5 | Cook until the sweet soy sauce has reduced and the tempeh is coated evenly. Taste and adjust seasoning as needed. |
| 6 | Once the sauce has thickened and the flavors are balanced, remove from heat. |
| 7 | Let it cool to room temperature, then store it in an airtight container. |
Serving Suggestions:
This Kering Tempe Gula Merah Pedas makes a perfect snack or side dish to accompany rice or as a topping for nasi goreng (fried rice). The crunchy, savory tempeh, combined with the spicy and sweet notes, offers a delightful contrast of flavors that will satisfy your taste buds.
