Title: Crispy Sweet & Spicy Tempe (Kering Tempe Manis Pedas Kriuk)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tempe (soybean cake) | 1 block (approx. IDR 6,000) |
| Red shallots | 4 cloves |
| Garlic | 1 clove |
| Palm sugar (gula jawa) | 1 small block |
| Curly red chilies | 2 pieces |
| Bay leaves (salam) | 2 leaves |
| Lemongrass (sereh) | 1 stalk |
| Galangal (lengkuas) | 1 small piece |
| Salt | To taste |
| Sugar (gula pasir) | To taste |
| Powdered broth (kaldu bubuk) | To taste |
| Tamarind water (air asam jawa) | 4-5 tablespoons |
Instructions:
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Prepare the tempe: Cut the tempe into thin matchstick-sized pieces. Heat a generous amount of oil in a deep pan and fry the tempe pieces until they turn golden brown and crispy. Set aside and drain on paper towels.
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Fry the aromatics: Thinly slice the red shallots, garlic, and red chilies. Fry each ingredient separately in hot oil until they become crispy and fragrant. Once fried, remove and drain excess oil.
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Prepare the sauce: In a small pan, heat a little oil and sautΓ© the galangal, bay leaves, and lemongrass until fragrant. Add tamarind water, palm sugar, salt, sugar, and powdered broth. Stir until the sugar has dissolved and the mixture comes to a boil and thickens slightly.
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Combine the ingredients: Turn off the heat and carefully mix in the fried tempe, shallots, garlic, and chilies. Stir everything together until the tempe is well coated with the sweet and spicy sauce.
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Cool and store: Let the tempe cool completely before transferring it into an airtight container. Store in a dry, cool place, and enjoy your crispy, sweet, and spicy tempe!
This crispy, sweet, and spicy tempe makes for an irresistible snack or side dish with any meal.
