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 sauté 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.