Crispy Tempe and Potato Delight (Kering Tempe Kentang)
Embark on a culinary journey with this delightful recipe for Kering Tempe Kentang, a traditional Indonesian dish that beautifully balances the rich flavors of tempeh and potatoes, enhanced by aromatic spices and herbs. This dish not only serves as a fantastic snack but also makes a wonderful side dish, embodying the vibrant taste of Indonesian cuisine.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (cut into thin cubes) | 1 block (approximately 250g) |
| Potatoes (cut into thin cubes) | 1/4 kg (soaked briefly in salted water) |
| Garlic | 5 cloves |
| Large red chili peppers (adjust to taste) | 4 pieces |
| Bird’s eye chili peppers (adjust to taste) | 10 pieces |
| Kaffir lime leaves | 4 leaves |
| Bay leaves | 4 leaves |
| Galangal (crushed) | 2 cm |
| Tamarind paste | 1 teaspoon |
| Jaggery (or brown sugar) | 2 tablespoons |
| Granulated sugar | To taste |
| Salt | To taste |
| Chicken bouillon powder | To taste |
Instructions
-
Preparation of Tempe and Potatoes:
Begin by frying the cubed tempeh and potatoes in hot oil until they turn golden brown and crispy. Once fried, remove them from the oil and set them aside to drain on paper towels. -
-
Making the Spice Paste:
In a mortar and pestle or a food processor, blend the garlic, large red chili peppers, and bird’s eye chili peppers into a smooth paste. -
Cooking the Spices:
Heat a little cooking oil in a pan over medium heat. Add the ground spice paste to the pan, along with the bay leaves, kaffir lime leaves, and crushed galangal. Sauté until the mixture becomes fragrant and the oil starts to separate. -
Creating the Sauce:
Pour in approximately 250 ml of water into the sautéed spices. Stir in the tamarind paste and jaggery, mixing well to combine. Season the mixture with granulated sugar, salt, and chicken bouillon powder to taste. The flavor profile should balance sweet, sour, and spicy. -
Combining Everything:
Stir the mixture occasionally until it thickens slightly. Once thickened, add the fried tempeh and potatoes into the pan. Toss gently to ensure the tempeh and potatoes are well coated with the sauce. -
Serving:
After ensuring everything is combined, your Kering Tempe Kentang is ready to serve. Enjoy this dish warm as a savory snack or as a side dish to accompany your main meals.
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | Approximately 250 kcal |
| Protein | 10 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 5 g |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Sodium | 300 mg |
This delightful dish encapsulates the essence of Indonesian flavors with its crispy textures and rich, spicy-sweet sauce. Serve it at gatherings or enjoy it as a snack, and watch it become a favorite among your friends and family. Happy cooking!
