Ingredients
| Ingredient | Quantity |
|---|---|
| Large tempe block | 1 |
| Potatoes | 1/2 kg |
| Palm sugar | 150 g |
| Shallots | 8 cloves |
| Garlic | 5 cloves |
| Red chili peppers | 10 |
| Salt | To taste |
| Oil | For frying and sautéing |
Instructions
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Preparation of Ingredients: Begin by thinly slicing the potatoes and tempeh according to your preference, ensuring uniformity for even cooking.
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Frying: Heat oil in a pan and fry the sliced potatoes and tempeh until they turn crispy and golden brown. Remove from the oil and let them drain on paper towels.
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Sautéing Aromatics: In the same oil, add the sliced shallots, garlic, and red chilies. Sauté until they become fragrant and slightly crispy.
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Creating the Sauce: Pour in a splash of water, then add the palm sugar and salt. Stir gently and allow the mixture to simmer until it thickens into a caramel-like consistency.
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Combining Ingredients: Once the sauce is ready, taste and adjust the seasoning if needed. Add the fried potatoes and tempeh to the pan, tossing everything together until well coated.
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Storage: Allow the mixture to cool completely, then transfer it to an airtight container to preserve its crispiness.
Enjoy this delightful blend of crispy tempe and potatoes, perfect as a snack or a side dish that brings a burst of flavor to your meals!