Kering Tempe Kentang Ala Ndeso: A Traditional Indonesian Delight
This Kering Tempe Kentang (Dried Tempeh with Potatoes) recipe brings a taste of rustic Indonesian cuisine right to your kitchen. With a delightful blend of crispy tempeh and golden potatoes, this dish is flavored with aromatic spices and herbs, making it a perfect snack or side dish. Let’s dive into the ingredients and preparation steps that will help you recreate this flavorful dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh | 6 sticks, thinly sliced |
| Potatoes | 2 medium, cut into quarters and thinly sliced |
| Palm sugar (Gula Jawa) | To taste |
| Shallots | 3 cloves |
| Garlic | 3 cloves |
| Ginger | 1 small piece, peeled |
| Bird’s eye chilies | 5 pieces |
| Red chilies | 3 pieces |
| Salt | To taste |
| Seasoning | To taste |
| Bay leaves | 3 leaves |
| Galangal | 3 slices, thinly cut |
| Cooking oil | For frying |
| Water | As needed |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approx. 250 |
| Protein | 8 g |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 25 g |
| Fiber | 5 g |
| Sugars | 5 g |
| Sodium | 300 mg |
Instructions
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Prepare the Ingredients: Begin by heating enough oil in a frying pan over medium heat for frying. While the oil heats, slice the tempeh into thin strips and the potatoes into thin rounds after quartering them.
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Fry the Tempeh and Potatoes: Carefully add the sliced potatoes to the hot oil and fry them until they turn golden brown and crispy. Once cooked, remove them from the pan and let them drain on paper towels. Next, add the sliced tempeh to the same oil and fry until golden and crispy. Drain excess oil as well.
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Make the Spice Paste: While the potatoes and tempeh cool, prepare the spice paste. In a mortar and pestle or food processor, combine the shallots, garlic, ginger, bird’s eye chilies, and red chilies. Grind until you achieve a smooth paste.
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Cook the Spice Mixture: In a separate pan, bring a little water to a boil. Once boiling, add the ground spice paste, palm sugar, bay leaves, galangal, salt, and seasoning. Stir well and allow it to simmer until the mixture thickens and becomes fragrant.
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Combine the Ingredients: Once the spice mixture has thickened, add the fried tempeh and potatoes to the pan. Stir gently until all the pieces are evenly coated in the spice mixture.
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Adjust the Seasoning: Taste the dish and adjust the salt, sugar, and seasoning as needed to suit your preference. Allow the dish to cook for an additional few minutes, letting the flavors meld together.
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Serve: Once everything is well combined and the water has mostly evaporated, remove the pan from heat. Your Kering Tempe Kentang is now ready to be served! Enjoy it as a snack or a side dish alongside rice or your favorite main course.
Conclusion
This Kering Tempe Kentang Ala Ndeso recipe captures the essence of traditional Indonesian flavors while offering a delightful crunch that makes it irresistibly delicious. Perfect for gatherings or as a comforting dish at home, this recipe is sure to become a favorite. Share it with your loved ones and enjoy the rich flavors that this dish has to offer. Happy cooking!
