Tempe Kering (Deep Fried Tempe in Sweet Soy Sauce)

A vegetarian dish. Unbeknownst to me, tempeh is actually available at the local supermarket. I guess I’ve never ventured into the soy product aisle. It is the dish on the right below.

Tempe Kering (Deep Fried Tempe in Sweet Soy Sauce)

2 packets of tempeh
10 large red chillies
4 small shallots
8 cloves of garlic
1 spring onion
5 kaffir line leaves
5 tablespoons of Kecap Manis, an Indonesian sweet soy sauce
1/4LΒ coconut oil for frying
Salt and pepper for seasoning

1. Slice the tempeh into 0.5cm thin strips. Deep fry in coconut oil until golden brown. Remove and set aside. You can actually eat this plain, trust me I know.
2. Slice the red chillies, shallots, garlic and spring onion. Saute in coconut oil until light brown.
3. Add the deep-fried tempeh, Kecap Manis and broken kaffir lime leaves to the mix. Stir well to coat the tempeh.
4. Serve hot.

Serves 4-6.

Courtesy of Paon Bali Cooking Class.


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