Sweet and Spicy Crispy Tempeh Bites
Crispy Tempeh (Kering Tempe)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tempeh (sliced diagonally, thin) | 1 block |
| Bay leaves | 3 leaves |
| Palm sugar (grated) | ¼ 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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Sauté the Aromatics: In another pan, heat a little oil and sauté 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 sauté 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!
