Ingredients with Measurements:
- 500g tempe, sliced thinly
- 5 shallots, sliced thinly
- 3 cloves garlic, minced
- 3 red chilies, sliced thinly
- 2 bay leaves
- 1 lemongrass, bruised
- 2 kaffir lime leaves
- 1 tsp tamarind paste
- 1 tbsp sweet soy sauce
- 1 tbsp palm sugar
- 1/2 cup water
- Salt to taste
- Oil for frying
Special Equipment Needed:
- Wok or frying pan
- Slotted spoon
Step-by-Step Instructions:
1. Heat oil in a wok or frying pan over medium heat.
2. Fry the sliced tempe until golden brown and crispy. Remove from the oil and set aside.
3. In the same wok or frying pan, sauté the shallots, garlic, and red chilies until fragrant.
4. Add the bay leaves, lemongrass, and kaffir lime leaves. Stir for a few seconds.
5. Add the tamarind paste, sweet soy sauce, palm sugar, water, and salt. Stir until the sugar dissolves.
6. Add the fried tempe to the wok or frying pan. Stir until the tempe is coated with the sauce.
7. Cook for another 5-10 minutes until the sauce thickens and the tempe is well coated.
8. Remove from heat and serve.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Total fat: 15g
Saturated fat: 2g
Cholesterol: 0mg
Sodium: 200mg
Total carbohydrate: 25g
Dietary fiber: 5g
Sugar: 10g
Protein: 10g
Substitutions for ingredients:
- Tempe can be substituted with tofu or chicken.
- Red chilies can be substituted with green chilies or chili flakes.
- Sweet soy sauce can be substituted with regular soy sauce and brown sugar.
Variations:
- Add roasted peanuts or cashews for extra crunch.
- Add dried shrimp for a seafood twist.
- Add sliced carrots and green beans for a vegetable variation.
Tips and Tricks:
- Make sure the oil is hot enough before frying the tempe to ensure it becomes crispy.
- Use a slotted spoon to remove the fried tempe from the oil to prevent it from becoming too oily.
- Adjust the amount of sugar and salt to your liking.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve on a plate or in a bowl with a sprinkle of sliced green onions on top.
Garnishes:
Sliced green onions or cilantro.
Pairings:
Serve with steamed rice or noodles.
Suggested Side Dishes:
- Stir-fried vegetables
- Pickled vegetables
- Fried tofu
Troubleshooting Advice:
- If the sauce is too thin, add more palm sugar or let it simmer for a few more minutes until it thickens.
- If the tempe is not crispy enough, make sure the oil is hot enough before frying.
Food Safety Advice:
- Make sure the tempe is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food History:
Kering Tempe is a traditional Indonesian dish that originated from Java. It is a popular snack or side dish that is often served with rice or noodles.
Flavor Profiles:
Kering Tempe is sweet, savory, and slightly spicy.
Serving Suggestions:
Serve as a snack or side dish with steamed rice or noodles.
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Region: Indonesian