This is another of my favorite tempeh dish. Using Indonesian sweet soy sauce (kecap manis) is imperative, otherwise, it will not be called tempeh kecap 🙂 Again, as with all tempeh dishes, we start by cutting the tempeh into really small pieces, in this case, into matchsticks. Then, into the hot oil for deep frying. Once the tempeh is golden brown, drain in paper towel or wire rack. This first part is almost always the preferred way of cooking Indonesian tempeh dishes.
Next part is super easy, sauté spice paste and all the other herbs (except chilies) until fragrant, then the chilies until wilted, then the tempeh along with salt, sugar, and of course, the kecap manis. Once the tempeh pieces are fully coated, it’s done! ♥
- 300 gram tempeh, cut into matchsticks
- 1 lemongrass (Indonesian: sereh), bruised and knotted
- 2 bay leaves (Indonesian: daun salam)
- 2 red chilies (Indonesian: cabe merah besar), thinly sliced diagonally
- 1 teaspoon salt
- 1 tablespoon palm sugar (Indonesian: gula Jawa)
- 3 tablespoon sweet soy sauce (Indonesian: kecap manis)
- oil, for deep frying and for sautéing
- 6 shallots (Indonesian: bawang merah)
- 3 cloves garlic (Indonesian: bawang putih)
- 1 inch galangal (Indonesian: lengkuas)
- Heat enough oil in a frying pan for deep frying. Deep fry tempeh until golden brown, drain on wire rack/paper towel.
- Remove almost all the oil from the frying pan, and leave about 2 tablespoon of oil. Sauté spice paste, lemongrass, and bay leaves until fragrant, about 3 minutes.
- Add red chilies and sauté until wilted, about 2 minutes.
- Return the fried tempeh to the pan, season with salt, sugar, and sweet soy sauce. Toss/stir until the tempeh pieces are fully coated with the sweet soy sauce. Turn off heat and serve immediately with steamed white rice.