Crispy Tempeh (Kering Tempe)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tempeh (sliced diagonally, thin) | 1 block |
| Bay leaves | 3 leaves |
| Palm sugar (grated) | ΒΌ piece |
| Kaffir lime leaves | 3 leaves |
| Sweet soy sauce | 3 tablespoons |
| Galangal (bruised) | 1 thumb-sized piece |
| Tamarind water | As needed |
| Salt | To taste |
| Shallots (thinly sliced) | 9 shallots |
| Garlic (thinly sliced) | 5 cloves |
| Red chilies (diagonally sliced) | 5 chilies |
| Bird’s eye chilies (diagonally sliced) | 7 chilies |
Steps:
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Fry the Tempeh: Heat some oil in a pan and fry the tempeh slices until they are crispy and golden brown. Once fried, remove from the oil and set them aside to drain on paper towels.
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SautΓ© the Aromatics: In another pan, heat a little oil and sautΓ© the sliced shallots until they begin to dry and turn lightly golden. Next, add the garlic and sliced chilies (both red and bird’s eye chilies) and sautΓ© for a few more minutes until the aroma is released.
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Add the Seasonings: Once the garlic and chilies are fragrant, pour in the tamarind water, and add the bay leaves, galangal, and kaffir lime leaves. Let these ingredients infuse for a minute.
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Combine the Tempeh: Return the fried tempeh to the pan. Stir everything together to ensure the tempeh is coated with the spices and seasonings.
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Sweet and Savory Finish: Add the palm sugar, salt, and sweet soy sauce to the tempeh mixture. Stir well to combine all the flavors and cook for a few more minutes until the liquid has evaporated and the tempeh becomes completely dry and crispy.
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Serve: Remove from the heat and allow the crispy tempeh to cool before serving. This dish is perfect as a snack or as a side dish to complement a larger meal.
Enjoy your delicious Kering Tempe!
