Indonesian tempe recipes
Tempeh Peanut Satay Skewers with Lime
Grilled Tempeh Satay (Sate Tempe Menjes)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tempe menjes | 1 block |
| Sweet soy sauce (Kecap) | As needed |
| Roasted peanuts | 1 cup |
| Shallots | 3 cloves |
| Garlic | 2 cloves |
| Lime (Jeruk limao) | 1 |
| Bird’s eye chili (Cabai rawit) | 5-6 |
| Brown sugar or granulated sugar | 1-2 tablespoons |
Steps:
-
Prepare the Tempeh:
- Slice the tempeh menjes into thin, even pieces.
- Skewer the tempeh slices onto satay sticks, making sure they are secure.
-
Make the Peanut Sauce:
- In a mortar or food processor, grind the roasted peanuts, shallots, garlic, bird’s eye chili, and sugar into a smooth paste.
- Adjust the amount of chili according to your preferred spice level.
-
-
Make the Glaze:
- Set aside a small portion of the ground peanut mixture. Add sweet soy sauce and finely sliced shallots to create the glaze for the tempeh.
-
Grill the Tempeh:
- Brush the peanut and soy sauce glaze over the tempeh skewers, making sure each piece is coated well.
- Grill the tempeh over medium heat, turning occasionally until golden brown and crispy on the edges, about 10-15 minutes.
-
Serve:
- Once the tempeh is cooked, toss or drizzle the remaining peanut sauce over the satay.
- Squeeze fresh lime juice over the skewers for a tangy burst of flavor.
Enjoy your flavorful Sate Tempe Menjes with family and friends!
