Ingredients
| Bumbu (Spices) | Quantity |
|---|---|
| Garlic | 1 clove |
| Turmeric | 1 cm piece |
| Salt | 1 tablespoon |
| Bahan Utama (Main Ingredients) | Quantity |
|---|---|
| Tempe (fermented soybeans) | 1 piece |
| Bahan Menggoreng (Frying Ingredients) | Quantity |
|---|---|
| Cooking oil | 250 ml |
Instructions
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Prepare the Spices: Begin by peeling the turmeric and garlic. Once prepared, use a mortar and pestle to grind the turmeric, garlic, and salt together until you achieve a smooth paste. To facilitate the grinding process, add a small amount of water to create a thick yet pourable consistency.
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Prepare the Tempe: Cut the tempeh into slices approximately 0.5 cm thick. This thickness will ensure that the tempeh cooks evenly and absorbs the flavors from the spices.
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Marinate the Tempe: Generously coat the tempeh slices with the spice paste you just made. Allow the tempeh to marinate in the mixture for a brief period, letting the flavors infuse into the soybeans.
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Heat the Oil: In a deep frying pan, pour in the 250 ml of cooking oil and heat it over medium flame. You’ll know the oil is ready for frying when it shimmers slightly.
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Fry the Tempeh: Carefully add the marinated tempeh slices to the hot oil. Fry the tempeh until it is golden brown and crispy, which should take about 5-7 minutes. Make sure to turn the slices occasionally to achieve an even crispiness.
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Serve: Once the tempeh is perfectly fried to a golden hue and has become tender on the inside, remove it from the oil and place it on a paper towel to drain excess oil. Serve the tempe goreng empuk hot as a delicious side dish or snack.
This Tempe Goreng Empuk recipe not only highlights the rich flavors of Indonesia but also serves as a fantastic source of protein, making it a wonderful addition to any meal. Enjoy your culinary journey with this delightful dish that showcases the versatility of tempeh!