Savory Crispy Tempeh and Potato Delight: Kering Tempe Kentang Recipe

Kering Tempe Kentang: A Flavorful Indonesian Delight

Indulge in the rich and savory flavors of Kering Tempe Kentang, a beloved dish from Indonesia that marries the crunchy texture of fried tempeh and potatoes with aromatic spices. This recipe is a perfect accompaniment to your meals, especially when paired with yellow rice or uduk rice. Whether you’re hosting a gathering or simply treating yourself, this dish promises to deliver a burst of flavor that will leave you wanting more.

Ingredients

Instructions

1. Fry the Tempeh and Potatoes:
   Begin by frying the sliced tempeh and potatoes separately in a generous amount of hot oil until they are golden brown. Ensure that the pieces are fully submerged in the oil and fry them over high heat for the best results. Once fried, remove them from the oil and let them drain on a paper towel.

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2. Prepare the Spice Paste:
   While the tempeh and potatoes are frying, prepare the spice paste. In a blender, combine the shallots, garlic, red chilies, and bird’s eye chilies. To help achieve a smooth consistency, add about 50 ml of oil. Blend until finely pureed. If you prefer, you can also use a mortar and pestle to grind the spices.

3. Sauté the Spice Paste:
   In a clean wok, heat the blended spice paste without adding any extra oil (as the paste already contains oil from blending). If you used a mortar and pestle, make sure to add some oil to sauté the spices. Add the kaffir lime leaves and smashed galangal, and sauté until fragrant.

4. Combine Ingredients:
   Add the fried tempeh and potatoes to the wok, stirring gently to ensure they are well coated in the fragrant spice mixture. Keep the heat at medium to prevent the tempeh and potatoes from burning.

5. Add Liquid Ingredients:
   Pour in the water, add the shredded brown sugar, tamarind, and salt. Stir everything together and allow the mixture to simmer. Continue to cook, stirring occasionally, until the sugar and tamarind dissolve and the spices adhere to the tempeh and potatoes, giving them a sticky, flavorful coating.

6. Taste and Adjust:
   Taste the dish and adjust the seasoning as needed. Let it cook for a few more minutes until the flavors meld and the sauce thickens slightly.

7. Serve:
   Once cooked, remove from heat and serve hot. This dish pairs beautifully with yellow rice or uduk rice, enhancing the overall dining experience.

8. Storage:
   If you prepare a larger batch, store any leftovers in an airtight container to keep them fresh.

Kering Tempe Kentang is not only a delight for the taste buds but also a beautiful representation of Indonesian culinary tradition. Enjoy every bite of this flavorful dish that celebrates the simplicity and richness of its ingredients. Perfect for any occasion, it’s sure to impress family and friends alike!