Indonesian tempe recipes
Crispy Tempeh and Potato Delight with Spicy Anchovy Crunch
Kering Tempe Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (thinly sliced) | 250 g |
| Tempe (thinly sliced) | 2 boards |
| Anchovies | 50 g |
| Peanuts | 100 g |
| Brown sugar | to taste |
| Salt | to taste |
| Kaffir lime leaves | a few |
| Galangal | 1 small piece |
| Spice blend: | |
| Garlic | 7 cloves |
| Shallots | 9 cloves |
| Large red chilies | 4 pieces |
| Bird’s eye chilies | 2 pieces (to taste) |
Instructions
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Fry Ingredients: In a frying pan, heat oil and fry the sliced potatoes, peanuts, tempe, and anchovies until golden and crispy. Set aside.
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Sauté Aromatics: In the same pan, sauté the spice blend until fragrant. Add the galangal, kaffir lime leaves, salt, and brown sugar. Stir until the sugar dissolves.
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Combine: Gently add the fried potatoes, peanuts, anchovies, and tempe to the pan. Stir well, ensuring everything is evenly coated without overcooking.
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Serve: Remove from heat and transfer to a serving dish. Enjoy your Kering Tempe as a delightful side or snack!
This Kering Tempe is a perfect blend of flavors and textures, showcasing the ultimate harmony of savory and sweet, ideal for any meal or gathering.
