Crispy Tempe and Potato Delight
Indulge in the delectable flavors of Kering Tempe Kentang Renyah, a traditional Indonesian dish that harmonizes the crunchiness of fried tempeh and potatoes with a sweet and savory spice blend. Perfect as a snack or a side dish, this recipe brings the warmth of home cooking right to your table. Below, you’ll find detailed ingredient lists, nutritional information, and a step-by-step guide to prepare this mouthwatering dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (thinly sliced and fried) | 2 blocks |
| Potatoes (peeled and cut into matchsticks) | 5 medium |
| Garlic (thinly sliced) | 6 cloves |
| Shallots (thinly sliced) | 15 pieces |
| Red chilies (sliced on the diagonal) | 15 pieces |
| Palm sugar (finely sliced) | 3 pieces (gandu) |
| Granulated sugar | 1.5 tablespoons |
| Bay leaves | 3 leaves |
| Lemongrass (white part only, crushed) | 1 stalk |
| Galangal (sliced) | 4 slices |
| Salt | To taste |
| Chicken bouillon (optional) | To taste |
| Tamarind water | 1 tablespoon |
| Water (for sautéing) | As needed |
| Cooking oil | For frying |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 8 g |
| Carbohydrates | 30 g |
| Fat | 10 g |
| Fiber | 4 g |
| Sodium | 150 mg |
Instructions
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Prepare the Ingredients: Start by slicing the tempeh and potatoes. Thinly slice the garlic, shallots, and red chilies. Set all the ingredients aside for easy access.
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Fry the Base Ingredients: Heat oil in a pan over medium heat. Add the sliced garlic and shallots, and sauté until fragrant and golden. This should take about 2-3 minutes.
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Add the Chilies: Incorporate the sliced red chilies into the pan and continue to sauté until the chilies are softened. This step enhances the flavor profile, adding a touch of heat to the dish.
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Create the Sauce: Pour in enough water to cover the sautéed ingredients. Allow the mixture to come to a boil. Once boiling, add the palm sugar, granulated sugar, bay leaves, crushed lemongrass, sliced galangal, salt, chicken bouillon (if using), and tamarind water. Stir well and let the mixture simmer until it thickens slightly and becomes syrupy. This usually takes around 5-7 minutes.
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Combine the Main Ingredients: Reduce the heat to low. Gently add the fried tempeh and matchstick potatoes to the pan, mixing everything together thoroughly. Ensure that the tempeh and potatoes are evenly coated with the sauce.
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Final Touch: Continue to cook on low heat for an additional 3-5 minutes to allow the flavors to meld. Stir occasionally to prevent burning, adding a splash of water if necessary to keep the mixture from sticking to the pan.
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Serve: Once everything is well combined and the potatoes are heated through, your Kering Tempe Kentang Renyah is ready to serve. Transfer to a serving dish, and enjoy this crispy, savory dish with family and friends.
Tips for Serving
- This dish pairs beautifully with steamed rice or can be enjoyed on its own as a snack.
- Adjust the spiciness by varying the amount of red chilies according to your preference.
- For a vegetarian option, omit the chicken bouillon and replace it with vegetable broth.
Conclusion
Kering Tempe Kentang Renyah is not only a delightful treat for the taste buds but also a wholesome option that showcases the rich flavors of Indonesian cuisine. With its crispy texture and harmonious balance of sweetness and spice, this dish is sure to be a hit at any gathering. Enjoy the process of cooking and the joy of sharing this delicious meal with those you love!
