Kering Tempe Pedas Manis
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 2 pieces (around 2,000 IDR each) |
| Palm Sugar | 3 pieces |
| Bird’s Eye Chili | 6 pieces |
| Red Onion | 3 pieces |
| Garlic | 2 cloves |
| Masako (seasoning) | 1 sachet |
| Salt | To taste |
Instructions
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Prepare the Tempe: Slice the tempe lengthwise into thin strips. Heat oil in a pan and fry the tempe until it’s half cooked. Once done, set aside.
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Sauté Aromatics: Finely chop the garlic, red onion, and slice the chili at an angle. In the same pan, first sauté the garlic until fragrant, followed by the red onion, and lastly add the chili.
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Create the Sauce: After the aromatics are fragrant, add a sufficient amount of water to the pan. Incorporate the three large pieces of palm sugar, as the sweetness is preferred. Once the mixture starts to bubble, add the masako seasoning and a pinch of salt.
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Combine and Cook: Continuously stir the mixture until the water reduces significantly. Once it thickens, add the fried tempe to the pan, ensuring to mix thoroughly without burning. Adjust seasoning to taste.
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Final Touch: Once the sauce has completely dried up and clings to the tempe, your Kering Tempe Pedas Manis is ready to be served. Enjoy this sweet and spicy dish as a delightful side or snack!
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