Savory Indonesian Tempeh Delight: Tempe Kering Basah Recipe

Title: Tempe Kering Basah (Without MSG)

Tempe Kering Basah is a traditional Indonesian dish that highlights the unique flavor and texture of tempeh, a fermented soy product. This delightful recipe, featuring a blend of aromatic spices, is perfect as a side dish and can be stored for up to two days without refrigeration. Follow this simple guide to prepare a mouthwatering Tempe Kering Basah that will impress your family and friends!

Ingredients

Instructions

1. Prepare the Tempeh: Begin by cutting the tempeh into small cubes. Heat oil in a pan and fry the tempeh until it is golden brown and crispy. Once cooked, set the tempeh aside to drain excess oil.

2. Sauté the Spices: In the same pan, add a bit more oil if needed and sauté the chopped red onions, garlic, bird’s eye chili, and red chili until fragrant. Ensure they are well cooked but not burnt.

3. Add Aromatics: Introduce the bay leaf and sliced galangal to the pan. Stir the mixture briefly to release the aromatic flavors.

4. Create the Sauce: Pour in a sufficient amount of water, then add the palm sugar and a pinch of salt. Stir until the sugar dissolves and the mixture begins to thicken slightly. Taste and adjust the seasoning as needed.

5. Combine Tempeh and Sauce: Add the fried tempeh back into the pan. Stir well to coat the tempeh with the sauce, allowing it to cook for an additional few minutes until the tempeh absorbs the flavors.

6. Serve: Your Tempe Kering Basah is now ready to be enjoyed! This dish serves wonderfully as a side accompaniment and can be kept for up to two days without needing to be reheated.

Nutritional Information (per serving)

Enjoy this delightful Tempe Kering Basah, a perfect blend of spicy and savory flavors, that captures the essence of Indonesian cuisine!