Tempe Tumis Cabe Gendot - Tempeh Stir Fry with Habanero

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hour

Serves: 8


  • 500 gram tempeh, cut into matchsticks, about 1cm x 1cm x 5 cm
  • 8 shallots (Indonesian: bawang merah), thinly sliced
  • 5 cloves garlic (Indonesian: bawang putih), thinly sliced
  • 2 bay leaves (Indonesian: daun salam)
  • 2 kaffir lime leaves (Indonesian: daun jeruk)
  • 2 lemongrass (Indonesian: sereh), bruised and knotted
  • 1 inch galangal (Indonesian: lengkuas), bruised
  • 2 to 4 habanero (Indonesian: cabe gendot), seeded and sliced
  • 1 teaspoon salt
  • 2 teaspoon sugar
  • 200 ml water
  • 4 tablespoon sweet soy sauce (Indonesian: kecap manis)


  1. Deep fry tempeh until crispy and golden brown. Set aside.
  2. Heat 3 tablespoon oil and sauté shallot, garlic, bay leaves, lime leaves, lemongrass, and galangal until fragrant. About 3 minutes.
  3. Add habanero and sauté for another minute.
  4. Add salt, sugar, water, and sweet soy sauce. Cook until bubbles and the sauce is reduced by 50%.
  5. Return the fried tempeh and mix well with the sauce. Cook until the sauce has all been absorbed by the tempeh and the tempeh is coated with a glossy sheen.
  6. Turn off the heat, discard the leaves and lemongrass. Transfer to a serving plate and serve with steamed white rice.

Another great recipe by https://dailycookingquest.com.