Kering Tempe: A Crispy Indonesian Delight
Ingredients
| Quantity | Ingredient |
|---|---|
| 15 pieces | Tempe, sliced thinly (from 1 block) |
| 3 bulbs | Shallots, thinly sliced |
| 3 cloves | Garlic, thinly sliced |
| 5 pieces | Long red chilies, thinly sliced |
| 3 leaves | Kaffir lime leaves, thinly sliced |
| 4 pieces | Bird’s eye chilies (red), thinly sliced |
| 2 cm | Galangal, sliced |
| 3 tablespoons | Tamarind water |
| 3 leaves | Bay leaves |
| 1 small piece | Palm sugar, finely grated |
| To taste | Salt |
| To taste | Chicken seasoning (optional) |
| 3 tablespoons | Vegetable oil |
| 75 ml | Water |
Instructions
- Begin by slicing the tempe into matchstick-sized pieces. Heat oil in a pan and fry the tempe until it turns golden brown and crispy.
- In the same pan, add the long red chilies, shallots, and garlic, frying until fragrant and slightly crispy.
- In a separate pot, bring the water to a boil, adding the grated palm sugar, tamarind water, kaffir lime leaves, bay leaves, and sliced galangal. Allow this mixture to simmer until it thickens slightly, creating a syrup-like consistency with bubbles.
- Once the syrup is ready, incorporate the fried chilies, shallots, and garlic into the mixture, cooking for an additional 5 minutes.
- Gently fold in the crispy tempe, stirring quickly to ensure all pieces are evenly coated in the flavorful mixture.
- Turn off the heat immediately to retain the crunchiness of the tempe. Serve warm and enjoy this delightful dish as a snack or side!
This recipe captures the ultimate essence of Indonesian flavors, making for a deliciously crispy treat that’s sure to impress!
