Indonesian tempe recipes

Sweet and Spicy Crispy Tempeh Bites

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Crispy Tempeh (Kering Tempe)

Ingredients:

Ingredient Quantity
Tempeh (sliced diagonally, thin) 1 block
Bay leaves 3 leaves
Palm sugar (grated) ΒΌ piece
Kaffir lime leaves 3 leaves
Sweet soy sauce 3 tablespoons
Galangal (bruised) 1 thumb-sized piece
Tamarind water As needed
Salt To taste
Shallots (thinly sliced) 9 shallots
Garlic (thinly sliced) 5 cloves
Red chilies (diagonally sliced) 5 chilies
Bird’s eye chilies (diagonally sliced) 7 chilies

Steps:

  1. Fry the Tempeh: Heat some oil in a pan and fry the tempeh slices until they are crispy and golden brown. Once fried, remove from the oil and set them aside to drain on paper towels.

  2. SautΓ© the Aromatics: In another pan, heat a little oil and sautΓ© the sliced shallots until they begin to dry and turn lightly golden. Next, add the garlic and sliced chilies (both red and bird’s eye chilies) and sautΓ© for a few more minutes until the aroma is released.

  3. Add the Seasonings: Once the garlic and chilies are fragrant, pour in the tamarind water, and add the bay leaves, galangal, and kaffir lime leaves. Let these ingredients infuse for a minute.

  4. Combine the Tempeh: Return the fried tempeh to the pan. Stir everything together to ensure the tempeh is coated with the spices and seasonings.

  5. Sweet and Savory Finish: Add the palm sugar, salt, and sweet soy sauce to the tempeh mixture. Stir well to combine all the flavors and cook for a few more minutes until the liquid has evaporated and the tempeh becomes completely dry and crispy.

  6. Serve: Remove from the heat and allow the crispy tempeh to cool before serving. This dish is perfect as a snack or as a side dish to complement a larger meal.

Enjoy your delicious Kering Tempe!

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