Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe, cut into small matchstick pieces | 1 long stick |
| Shallots, thinly sliced | 12 cloves |
| Garlic, crushed and finely chopped | 6 cloves |
| Palm sugar (in half-circle pieces) | 3 pieces |
| Bay leaves | 3 leaves |
| Kaffir lime leaves, spine removed | 3 leaves |
| Salt | To taste |
Instructions
- Begin by slicing the tempe into small matchstick pieces to ensure even cooking and flavor absorption.
- Heat oil in a pan and fry the tempe until it turns golden brown and crispy, then set it aside.
- In the same pan, sauté the thinly sliced shallots and crushed garlic in the leftover oil until they are fragrant and translucent.
- Add the bay leaves and kaffir lime leaves to the pan, continuing to sauté until their aromatic oils are released.
- Introduce the palm sugar to the mixture, stirring it in thoroughly. If necessary, add a splash of water to help dissolve the sugar.
- Once the sugar has melted and the mixture has thickened, add the fried tempe pieces back into the pan.
- Sprinkle a pinch of salt over the mixture, then toss everything together to ensure the tempe is well-coated in the caramelized sugar and aromatic blend.
- Continue to stir until the palm sugar has fully caramelized, and then turn off the heat.
- Allow the Kering Tempe Manis to cool slightly before serving.
This delightful Indonesian snack brings a perfect balance of sweet and savory flavors, making it an ideal accompaniment or a standalone treat for any gathering. Enjoy!