STICKY FRIED TEMPEH

This dishes are complimentary from previous recipe that I posted. Also as Indonesian as it could be, most all Indonesian loves tempe, it is versatile (unless for dessert, or maybe I don’t know one), humble and nutritious.

Back home my mom and dad, wont start the meal without tofu or tempe, as it something that going to missed for it absent, something that complete all the meal. It is hard to find tempeh here, and anytime I fried some, I have to hide it from my kids if I want to cooked it into another recipe other than just fried, otherwise I am going to compete with them to keep some haha.

This recipe maybe quite tricky for you, because I used “Kecap manis” or Indonesian sweet soy sauce. But if you don’t have it in hand, you can used soy sauce and brown sugar, wont be identical but would do the job.

So shall we?

STICKY FRIED TEMPEH

SERVE 2 Portion as side dishes

INGREDIENT

  • 250 gram tempeh, slice it and fried until golden
  • 1 big fat shallot, slice it
  • 2 red chilli, seed out if you don’t want it spicy hot, slice it
  • 2 fat garlic, slice it
  • 1 bayleaf
  • 1 lemon grass, crush it
  • 3 lime leaves
  • 1 thumb size ginger, crush it
  • 1 thumb size galangal, crush it (this are optional)
  • 3 tbs sweet soy sauce (to make substitute 2 tbs of soy sauce and 1 heap tbs brown sugar. And watch the amount of salt you add later)
  • Sea salt, sugar and white pepper (skip the sugar if you used substitute sweet soy sauce)
  • 1 tbs vegetable oil

HOW TO

  1. In medium size pan and medium high heat, put inside vegetable oil, shallot, red chilli, garlic, lemon grass, bayleaf, lime leaves, ginger and galangal, sautéed until fragrance.
  2. After the spices are fragrance put inside the tempeh, sweet soy sauce, salt, white pepper (if you used substitute sweet soy sauce, please add salt gradually), and sugar to balance the saltiness.
  3. Don’t forget to give it a taste, and corrected it accordingly.
  4. Stir the tempe until it sticky and dried. Stir constantly to avoid burn. When it blended beautifully, take it out from the heat.
  5. Ready to serve. Serve it with warm steam rice, with salad leaves and sprinkle of fried onion

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