Kering Tempe Pedas Manis: Sweet and Spicy Fried Tempeh
Kering Tempe Pedas Manis is a delightful Indonesian dish that combines the savory crunch of fried tempeh with the rich flavors of sweet soy sauce and aromatic spices. This dish is perfect as a side or a snack, showcasing the unique textures and tastes of Indonesian cuisine. Let’s embark on this culinary adventure!
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh | 1 block |
| Small anchovies (teri) | 1 handful |
| Shallots (bawang merah) | 4 pieces |
| Garlic (bawang putih) | 2 cloves |
| Red chilies (cabe merah) | 5 pieces |
| Bird’s eye chilies (cabe rawit) | 5 pieces |
| Kaffir lime leaves (daun jeruk) | 2 leaves, thinly sliced |
| Sweet soy sauce (kecap manis) | 3 tablespoons |
| Tamarind water (air asam jawa) | 2 tablespoons |
| Galangal (lengkuas) | To taste |
| Bay leaves (daun salam) | To taste |
| Salt | To taste |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 250 |
| Protein | 10g |
| Carbohydrates | 30g |
| Fats | 12g |
| Fiber | 5g |
| Sodium | 500mg |
Instructions
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Prepare the Ingredients: Begin by slicing the tempeh into thin pieces. Rinse the small anchovies under cold water and set aside. Peel and slice the shallots and garlic. Remove the stems from the red chilies and bird’s eye chilies, then chop them roughly.
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Fry the Tempeh and Anchovies: In a deep skillet, heat oil over medium heat. Fry the tempeh slices until golden brown and crispy, then remove them from the oil and drain on paper towels. Next, fry the small anchovies until they are crispy and fragrant. Set aside with the tempeh.
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Make the Spice Paste: In a blender or mortar and pestle, combine the shallots, garlic, red chilies, and bird’s eye chilies. Grind until you have a smooth paste.
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Cook the Spice Mixture: In the same skillet used for frying, add a little more oil if necessary. Heat the pan and sauté the spice paste over medium heat until it becomes fragrant and slightly caramelized, about 3-4 minutes.
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Add Aromatics: Once the spice mixture is fragrant, add the thinly sliced kaffir lime leaves, bay leaves, and galangal. Stir for a minute to release their essential oils.
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Incorporate Tamarind Water: Pour in the tamarind water and bring it to a gentle simmer. Allow the mixture to cook for an additional 2-3 minutes, letting the flavors meld.
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Combine the Tempeh and Anchovies: Add the fried tempeh and anchovies to the skillet, tossing gently to coat them in the spicy mixture. Drizzle in the sweet soy sauce and stir until everything is evenly coated.
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Season and Serve: Taste and season with salt as needed. Remove from heat and let it cool slightly before serving. This dish can be enjoyed warm or at room temperature and is perfect for sharing with friends and family.
Serving Suggestions
Kering Tempe Pedas Manis pairs beautifully with steamed rice or can be enjoyed as a standalone snack. Consider serving it alongside fresh vegetables or a spicy dipping sauce for an added kick.
Indulge in the rich flavors of this sweet and spicy tempeh dish that encapsulates the essence of Indonesian cuisine, and make it a cherished addition to your recipe collection!
