Ingredients with Measurements:
- 500 grams of tempeh, cut into small cubes
- 2 cloves of garlic, minced
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 teaspoon of coriander powder
- 1 teaspoon of cumin powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of chili powder
- 1 tablespoon of petis udang (shrimp paste)
- 2 tablespoons of water
- Cooking oil for frying
Special equipment needed:
- Deep frying pan
- Mixing bowl
- Kitchen paper towel
Step-by-step instructions:
1. In a mixing bowl, combine minced garlic, salt, sugar, coriander powder, cumin powder, turmeric powder, chili powder, petis udang, and water. Mix well.
2. Add the tempeh cubes to the mixture and coat them evenly.
3. Heat the cooking oil in a deep frying pan over medium heat.
4. Once the oil is hot, carefully add the tempeh cubes to the pan. Fry until golden brown and crispy.
5. Use a slotted spoon to remove the fried tempeh cubes from the pan and place them on a kitchen paper towel to remove excess oil.
6. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat for frying
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Total fat: 15g
Saturated fat: 2g
Cholesterol: 0mg
Sodium: 500mg
Total carbohydrate: 20g
Dietary fiber: 5g
Sugar: 5g
Protein: 15g
Substitutions for ingredients:
- Shrimp paste can be substituted with miso paste or soy sauce.
- Chili powder can be substituted with cayenne pepper or paprika.
Variations:
- Add sliced shallots or onions to the mixture for extra flavor.
- Use tofu instead of tempeh for a different texture.
- Add chopped fresh herbs such as cilantro or parsley for freshness.
Tips and tricks:
- Make sure the oil is hot enough before adding the tempeh cubes to the pan to ensure they cook evenly and become crispy.
- Use a slotted spoon to remove the fried tempeh cubes from the pan to avoid burning yourself with hot oil.
- Serve immediately to enjoy the crispy texture.
Storage instructions:
Petis tempe goreng can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the petis tempe goreng in a preheated oven at 350°F for 5-10 minutes or until heated through.
Presentation ideas:
Serve the petis tempe goreng on a platter with a side of sweet chili sauce or peanut sauce for dipping.
Garnishes:
Garnish with sliced scallions or chopped peanuts for extra flavor and texture.
Pairings:
Petis tempe goreng pairs well with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
- Gado-gado (Indonesian salad with peanut sauce)
- Sambal goreng tempeh (spicy stir-fried tempeh)
- Sayur lodeh (vegetable curry)
Troubleshooting advice:
- If the tempeh cubes are not crispy enough, increase the heat of the oil or fry them for a longer time.
- If the tempeh cubes are too salty, reduce the amount of salt in the mixture.
Food safety advice:
- Make sure the tempeh is fresh and has not gone bad before using it in the recipe.
- Use clean utensils and equipment when preparing the recipe to avoid contamination.
Food history:
Petis tempe goreng is a popular Indonesian snack that originated from Java. It is made with tempeh, a traditional Indonesian soy product, and petis udang, a shrimp paste that is commonly used in Indonesian cuisine.
Flavor profiles:
Petis tempe goreng has a savory and slightly spicy flavor with a crispy texture.
Serving suggestions:
Serve petis tempe goreng as a snack or appetizer, or as a side dish to a main meal.
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Region: Indonesian