Spicy Sweet Tempeh
Origin: Middle of Java Province & Jogjakarta
Source: My Grandmother
- 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.
- 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.
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