Sweet and Sour Tempeh (Kering Tempe Asam Manis)
Kering Tempe Asam Manis is a delightful Indonesian dish that marries the earthy flavors of tempeh with a vibrant sweet and sour sauce. This recipe will guide you through creating a balanced dish that’s perfect for a snack or as a flavorful addition to your main course. With its crispy tempeh and a medley of aromatic spices, this dish is sure to please your palate and become a cherished part of your culinary repertoire.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh | 1 board (sliced thinly lengthwise, fried until crispy) |
| Peanuts | 200 grams (fried) |
| Shallots | 10 cloves (thinly sliced) |
| Garlic | 8 cloves (thinly sliced) |
| Red chili peppers | 3 pieces (sliced) |
| Bird’s eye chili (optional) | 6 pieces (sliced) |
| Ginger | 1 piece (thumb-sized, sliced) |
| Galangal | 1 piece (thumb-sized, sliced) |
| Kaffir lime leaves | 4 leaves (torn) |
| Tamarind paste | 1/2 tablespoon |
| Palm sugar | 100 grams (finely grated) |
| Salt | to taste |
| Water | as needed |
Instructions
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Prepare the Ingredients: Begin by thinly slicing the shallots, garlic, red chili peppers, and bird’s eye chili (if using).
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Sauté the Aromatics: In a frying pan over medium heat, add a bit of oil. Once hot, add the sliced shallots and garlic, and sauté until fragrant.
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Add the Spices: Incorporate the tamarind paste, torn kaffir lime leaves, sliced ginger, and galangal into the pan. Continue to sauté over low heat until the spices become fragrant and tender.
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Balance the Flavors: Pour in just enough water to help dissolve the tamarind. Then, add the grated palm sugar and salt. Taste the mixture, ensuring the balance of sweet, sour, and spicy is just right for your palate.
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Cook the Sauce: Continue to sauté until the liquid reduces and thickens, leaving you with a fragrant sauce.
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Combine with Tempeh and Peanuts: Gently fold in the fried tempeh and peanuts, mixing well to ensure the tempeh is coated in the sauce. Cook for an additional few minutes over low heat until everything is heated through and well combined.
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Cool and Store: Once cooked, remove from heat and allow the dish to cool completely. Transfer the sweet and sour tempeh into an airtight jar for storage.
Nutritional Information
| Nutritional Component | Amount (per serving) |
|---|---|
| Calories | Approx. 250-300 |
| Protein | 12 grams |
| Carbohydrates | 30 grams |
| Dietary Fiber | 6 grams |
| Sugars | 8 grams |
| Fat | 14 grams |
| Sodium | Varies (depends on added salt) |
Serving Suggestions
This Sweet and Sour Tempeh can be enjoyed warm or at room temperature and makes an excellent accompaniment to steamed rice or as a standalone snack. The combination of textures and flavors will surely impress anyone who tries it!
Tips for Perfecting Your Dish
- For added crunch, consider mixing in other fried nuts or seeds.
- Adjust the level of heat by varying the amount of red chili and bird’s eye chili used.
- Store the finished product in an airtight container; it will stay fresh for up to a week.
Enjoy your culinary adventure with this delectable recipe, and let the flavors of Indonesia come alive in your kitchen!
