Kering Tempe Without Peanuts
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (cut into small pieces) | 4 boards (approximately 500g) |
| Red chilies (sliced diagonally) | 4 pieces |
| Bay leaves | 2 leaves |
| Palm sugar | 2 tablespoons (or to taste) |
| Sweet soy sauce | 3 tablespoons |
| Coconut milk | 1/2 cup |
| Ground Spices: | |
| Garlic | 3 cloves |
| Shallots | 5 cloves |
| Candlenuts | 2 nuts |
| Young galangal | 1 finger-sized piece |
| Ginger | 1 finger-sized piece |
| Salt | To taste |
Instructions
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Prepare the Ground Spices: In a skillet, lightly fry the shallots, garlic, and candlenuts until they are half-cooked. Then, blend them together with the young galangal and ginger until smooth.
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Sauté the Spices: In the same skillet, heat a bit of oil and sauté the blended spices with the fried red chilies, bay leaves, palm sugar, sweet soy sauce, coconut milk, and salt. Stir until the mixture begins to boil.
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Combine with Tempe: Once boiling, add the prepared tempe pieces. Stir well to coat the tempe with the sauce and allow it to cook until the coconut milk reduces and the tempe becomes dry.
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Serve: Once the tempe is fully coated and the sauce has thickened, remove from heat and serve warm. Enjoy your flavorful Kering Tempe!
This dish pairs wonderfully with steamed rice for a complete meal that celebrates the rich flavors of Indonesian cuisine!
