Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 1 block (papan) |
| Red shallots | 12 cloves |
| Garlic | 7 cloves |
| Ginger | 1 thumb-sized piece |
| Bird’s eye chilies | 10 pieces |
| Curly red chilies | 2 pieces |
| Large red chilies | 2 pieces |
| Brown sugar | 1 block |
| Salt | To taste |
| Black pepper | To taste |
| Water | 1 cup |
Instructions
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Prepare the Tempeh: Cut the tempeh into matchstick-sized pieces. Heat oil in a pan and fry the tempeh until golden and crispy. Drain on paper towels to remove excess oil.
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Make the Spice Paste: In a food processor, blend together the red shallots, garlic, bird’s eye chilies, curly red chilies, and ginger until you have a smooth paste.
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Sauté the Aromatics: Heat a little oil in a pan over medium heat. Add the spice paste and sauté until fragrant. Meanwhile, slice the large red chilies diagonally, discarding the seeds.
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Add Sugar and Seasonings: Shred the brown sugar and add it to the pan with the sautéed spices. Stir until the sugar dissolves. Season with salt and black pepper, adjusting to taste.
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Combine with Tempeh: Add the crispy tempeh to the pan. Pour in 1 cup of water, stirring gently. Allow the mixture to simmer until the water reduces and thickens, coating the tempeh well.
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Serve: Once the liquid has mostly evaporated, remove from heat. Serve warm as a flavorful side dish or snack.
Enjoy the ultimate combination of textures and flavors in this Kering Tempe, a delightful dish that captures the essence of Indonesian cuisine!