Kering Tempe Pedas Manis: A Delectable Indonesian Snack
Kering Tempe Pedas Manis is a delightful Indonesian dish that perfectly balances the spiciness of chili with the sweetness of sugar, all wrapped around the savory goodness of tempeh and anchovies. This crispy snack is not only easy to make but also an excellent choice for sharing at gatherings or enjoying as a personal treat. Let’s dive into the rich flavors and satisfying crunch of this recipe, ideal for those who appreciate the culinary wonders of Indonesia.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh | 2 blocks (approx. 200g) |
| Anchovies | 100g |
| Large Red Chili Peppers | 2 |
| Bird’s Eye Chili Peppers | 20 |
| Garlic | 3 cloves |
| Shallot | 1 |
| Bay Leaf | 1 |
| Kaffir Lime Leaf | 1 |
| Galangal | 2 cm |
| Sweet Soy Sauce | To taste |
| Tamarind | To taste |
| Granulated Sugar | To taste |
| Palm Sugar | To taste |
| Cooking Oil | For frying |
Nutritional Information (per serving, serves 4)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 220 |
| Protein | 6g |
| Fat | 14g |
| Carbohydrates | 20g |
| Fiber | 3g |
| Sugar | 5g |
Instructions
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Prepare the Tempeh: Begin by slicing the tempeh thinly, creating even slices that will allow for consistent frying. Heat the oil in a frying pan over medium heat, and once hot, carefully add the sliced tempeh. Fry until it reaches a crispy, golden-brown texture, reminiscent of chips. Once done, remove the tempeh from the oil and allow it to drain on a paper towel to remove excess oil.
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Fry the Anchovies: In the same oil, add the anchovies and fry them until they are crispy as well. Once they are done, lift them out and let them drain alongside the tempeh.
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Blend the Aromatics: Take the large red chili peppers, bird’s eye chilies, garlic, and shallot and blend them together until you achieve a smooth paste. You can adjust the chili quantities based on your spice preference.
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Sauté the Spice Mix: In a clean pan, heat a small amount of oil over medium heat. Add the blended spice paste and sauté it until it becomes fragrant. This should take about 2-3 minutes.
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Combine the Ingredients: To the sautéed spices, add the bay leaf, kaffir lime leaf, and galangal. Pour in the sweet soy sauce, tamarind, granulated sugar, and palm sugar. Stir continuously until the mixture caramelizes, ensuring that all the spices are well incorporated.
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Add the Tempeh and Anchovies: Once the spice mixture is beautifully caramelized, reduce the heat to low and add the fried tempeh and anchovies to the pan. Gently toss everything together until each piece is coated with the rich, flavorful spice blend. Turn off the heat, but let the mixture rest in the pan for a few moments to ensure that the tempeh remains crispy.
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Cooling and Storing: Allow the Kering Tempe Pedas Manis to cool down to room temperature before transferring it to an airtight container or jar. This step is crucial to maintain the crispy texture of the tempeh.
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Enjoy!: Your Kering Tempe Pedas Manis is now ready to be enjoyed! Serve it as a savory snack on its own or as a crunchy topping for salads and rice dishes.
Final Thoughts
This Kering Tempe Pedas Manis recipe captures the essence of Indonesian cuisine with its robust flavors and satisfying crunch. Perfect for any occasion, this snack is bound to impress friends and family alike. So gather your ingredients, follow the steps, and indulge in this delightful treat. Happy cooking!
