Spicy Sweet Tempeh

Name: Spicy Sweet Tempeh
Ingredients: 500 g tempeh; 5 tsp Indonesian sweet soya sauce / Kecap Manis; 2 tbsp tamarind water (1 tsp tamarind pulp soak in 2 tbsp water; 100 g palm sugar; 2 cm galangale, crashed and sliced; 2 pc salam leaves (or bay leaves as subtitute); 1 l water; 4 pc shallots, chopped; 2 gloves garlic, chopped; 5 pc candlenuts, roughly chopped; 1 tsp coriander seeds (or 1/2 tsp coriander powder); 1 tsp salt

Origin: Middle of Java Province & Jogjakarta
Source: My Grandmother

Ingredients

500 g tempeh
5 tsp Indonesian sweet soya sauce / Kecap Manis
2 tbsp tamarind water (1 tsp tamarind pulp soak in 2 tbsp water
100 g palm sugar
2 cm galangale, crashed and sliced
2 pc salam leaves or bay leaves as subtitute
1 l water

Spice for the paste

4 pc shallots, chopped
2 gloves garlic, chopped
5 pc candlenuts, roughly chopped
1 tsp coriander seeds or 1/2 tsp coriander powder
1 tsp salt

Spicy Sweet Tempeh

This is a typical daily menu along the rural villages & suburb areas of Java Island. I remember my grandmother cooked it often during my childhood time. The ingredients are available anytime & the cooking process is simply quick and it tastes simply delicious. This is why we are Indonesian loves our tempe so much!! 😉 ..

Tipp: This is also a good alternative recipe for Vegetarian. Please use the fresh Tempeh to obtain the best result.

Instructions

Cut the tempeh in rectangular shape with 1 cm thickness.
Put all ingredients for the paste in a blender or food processor and blend until smooth.
Transfer tempeh and the paste into a wok or a deep and large saucepan. Add Kecap Manis, galangale and salam / bay leaves.
Pour in the water, cover and keep aside for 30 minutes. Make sure all tempeh pieces are covered with water.
Set the stove into medium heat and bring to boil uncovered. Stir occasionally.
Continue to simmer until the water is gone and tempeh turn to brown and quite dry.
Add 3 tbsp oil to fry. Arrange that the each tempeh is lied well on the wok surface, not stacking each other.
Turn it over to fry the other side until both sides are dark brown. Serve hot with rice as a side dish or an accompaniment.