Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (cut into matchsticks) | 1 board (approximately 250g) |
| Chicken meat (diced) | 100g |
| Garlic | 5 cloves |
| Shallots | 3 cloves |
| Galangal | 2 cm |
| Kaffir lime leaves | 2 leaves |
| Lemongrass | 1 stalk |
| Bay leaves | 1 leaf |
| Salt | To taste |
| Jaggery | To taste |
| Sweet soy sauce | To taste |
| Cooking oil | As needed |
| Water | As needed |
Instructions
- Begin by cutting the tempe and chicken into matchstick-sized pieces, then fry them until they’re half-cooked.
- Chop the garlic, shallots, lemongrass, and galangal, then crush them slightly to release their flavors.
- In a pan, heat some cooking oil and sauté the chopped spices until fragrant, adding the galangal, lemongrass, kaffir lime leaves, and bay leaves.
- Incorporate the fried tempe and chicken into the pan, adding a splash of water to help the ingredients blend.
- Season with jaggery, salt, and optional flavor enhancers, stirring until everything is well combined and the flavors are absorbed. Add the sweet soy sauce for a glossy finish.
- Allow the mixture to cook for a short time until everything is perfectly cooked and the tempe is dry.
- Your Kering Tempe is ready to serve! Enjoy this delightful dish, perfect for any meal. 😊
Feel free to experiment with additional spices or serve it alongside rice for a complete meal!