Kering Tempe: A Flavorful Indonesian Tempe Stir-Fry
Kering Tempe is a beloved dish from Indonesia, showcasing tempeh (fermented soybean cake) in a savory, slightly sweet, and spicy sauce that elevates its natural umami flavor. Perfect as a side dish or a snack, this dish is quick to prepare and packs a punch with the combination of aromatic herbs and spicy chilies. Let’s dive into this delightful recipe that’s sure to impress your taste buds.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tempeh (fermented soy cake) | 200g, cut into small cubes |
| Red chili (cabai merah) | 2-3, thinly sliced |
| Green chili (cabai hijau) | 2-3, thinly sliced |
| Bird’s eye chili (cabe rawit) | To taste, optional, thinly sliced |
| Dried shrimp (ebi) | 1 tbsp, ground |
| Shallots (bawang merah) | 3, thinly sliced |
| Garlic (bawang putih) | 3 cloves, minced |
| Kaffir lime leaves (daun jeruk) | 2-3, finely shredded |
| Salt (garam) | 1 tsp |
| Flavor enhancer (penyedap rasa) | 1 tsp |
| Palm sugar (gula merah) | 1 tbsp, grated |
Instructions:
-
Prepare the Tempeh:
- Slice the tempeh into small, bite-sized cubes.
- Heat oil in a pan and fry the tempeh until golden brown and crispy. Once done, drain the excess oil on paper towels and set aside.
-
Prepare the Aromatics:
- Thinly slice the red and green chilies, removing the seeds if you prefer a milder heat.
- Mince the garlic and thinly slice the shallots.
- Shred the kaffir lime leaves finely to release their fragrant oils.
-
Frying the Ingredients:
- In a clean pan, heat a small amount of oil and fry the shallots, garlic, chilies, and dried shrimp (ebi) until aromatic and slightly crispy. Make sure to stir regularly to prevent burning.
- Once fried, remove the ingredients from the pan and set aside.
-
Making the Sauce:
- Empty the pan and pour in half a cup of water. Add salt, flavor enhancer, and grated palm sugar. Stir the mixture until it comes to a boil, and the sugar dissolves completely.
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Combine:
- Add the fried tempeh and the sautéed aromatic ingredients (shallots, garlic, chilies, dried shrimp, and lime leaves) into the pan. Stir gently to ensure all components are well-coated with the flavorful sauce.
- Let the ingredients simmer until the liquid evaporates and the tempeh absorbs the aromatic sauce. Be patient, as this step allows the flavors to meld beautifully.
-
Serving:
- Once the liquid has evaporated and the tempeh is well-coated and slightly crispy, remove the pan from heat. Serve your Kering Tempe warm as a side dish with rice or as a standalone snack.
Tips for a Perfect Kering Tempe:
- For an extra spicy kick, feel free to increase the amount of bird’s eye chili (cabe rawit).
- Adjust the sweetness by adding more or less palm sugar to suit your taste.
- If you don’t have dried shrimp, you can substitute with a small amount of fish sauce or omit it altogether.
This Kering Tempe recipe is not just a treat for the palate but also a simple way to introduce the rich flavors of Indonesian cuisine into your home. Enjoy the crunch of fried tempeh paired with the fragrant, savory-sweet sauce!
