Daily Cooking Quest

easy Indonesian recipes

Kering Tempeh - Fried Tempeh with Sweet and Spicy Glace

If you visit a Javanese restaurant, you will probably see kering tempeh among the many side dishes that you can order. Some places sold their kering tempeh in jars or packaged plastic bags, a great thing to have at home since a couple of spoonful of this can perk up your humble steamed rice. Of course, with this recipe, you can recreate said kering tempeh in your home. If you like having nasi uduk for breakfast, I highly recommend a side dish of kering tempeh and telur dadar gulung. ♥

Kering Tempeh - Fried Tempeh with Sweet and Spicy Glace

Kering Tempeh - Fried Tempeh with Sweet and Spicy Glace

Kering Tempeh - Fried Tempeh with Sweet and Spicy Glace


5.0 from 6 reviews

Categories:

Cuisine:

Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hour

Serves: 8

Ingredients

  • 500 gram tempeh, cut into 2 inch matchsticks (*)
  • 2 tablespoon oil
  • 4 red chilies (Indonesian: cabe merah keriting), cut into thin diagonal slices
  • 2 bay leaves (Indonesian: daun salam)
  • 4 kaffir lime leaves (Indonesian: daun jeruk), cut into thin strips (i.e. chifonade)
  • 1 inch galangal, bruised
  • 100 gram palm sugar (Indonesian: gula Jawa)
  • 1 teaspoon salt
  • 50 ml tamarind liquid (2 teaspoon tamarind + 50 ml water), remove seeds and pulps
  • Grind the following into spice paste
  • 6 shallots (Indonesian: bawang merah)
  • 3 cloves garlic (Indonesian: bawang putih)
  • 1/2 teaspoon coriander seeds (Indonesian: biji ketumbar)

Instructions

  1. Prepare enough oil for deep frying. Once the oil is hot enough, deep fry the tempeh until golden brown and crispy. Set aside and drain on paper towel.
  2. Heat oil in a wok, sauté spice paste, chilies, bay leaves, lime leaves, and galangal until fragrant.
  3. Add palm sugar, salt, and tamarind liquid. Cook until boiling and bubble vigorously. Once the sauce is really thick and reduced, return the fried tempeh into the wok and toss until the tempeh pieces are fully coated with the sauce. Turn off heat and serve immediately or at room temperature.

Notes

  • (*) For a non-vegetarian version, do a 400 gram tempeh and 100 gram anchovies (Indonesian: ikan teri) instead of all 500 gram tempeh.

Comments

  • Yi @ Yi Reservation says:

    What a great way to make tempeh!! It's definitely packed with tons of flavor. I am proud to say that I've got all the ingredients required minus the tempeh to make this dish. Will try it soon. Thanks!

    • Anita says:

      I hope you will like the recipe. And good job stocking your pantry with Asian cuisine ingredients, especially South East Asian, I know how difficult that can be living in the States :)

  • Chris says:

    Cooked this and it's very appetizing! I topped up my rice twice! Thanks! Yummmm

  • Yafa says:

    I just made this for dinner and it was fabulous! My husband and I both loved it, especially the wonderful mixture of flavors in the sauce. My husband made Tempeh using peanuts instead of soybeans, which was perfect in this sauce. Some of the ingredients are impossible to find in northern Minnesota, so we bring ingredients home from big city visits. I have a package of dried Kaffir lime leaves and hope to find some fresh or frozen next time we are in a big city.

    • Anita says:

      I am happy you and your husband both love the dish, Yafa :) And I am totally floored you made your own tempeh, and with peanuts to boot! ♥

  • Glenn says:

    A very simple and great tasting recipe...it brings me back to my youth, in Jakarta... Thank you!! Terima Kasih !

  • Melané Fahner-Botha says:

    Oh boy! Just finished making this and have to wait till tomorrow to serve. Will have to pack it away or my guests will get only the story. Delightful! Rather too spicy for the grandchildren, despite halving the amount of chili's but the adults will enjoy very much... Thank you!

    • Anita says:

      Hehe, it can get rather spicy for the uninitiated :) I hope your guests will enjoy them as well.

  • Yeah says:

    How long can this be stored? Possible to freeze or will it lose its crispness?

    • Anita says:

      The longest I have tried storing in the fridge is 1 week, and it did retain its crispiness. I cannot say if it will still stay crispy or not when stored for more than a week.

      • yeah says:

        Was just going through my old emails and found that you've already replied to my comment a couple of hours later, so here's a much later "thanks" for that. I confirm it stays crispy for about a week btw.

        • Anita says:

          Haha, it is indeed a "so much later" reply :) But I am very glad it also stays crispy for a week for you.

  • Nelden DG says:

    Thank you so much for the recipe. It sure does bring back childhood memories! I'm currently living in Lithuania, and I can't find galangal here. I also had to substitute shallots with big red onions. It still turned out quite beautifully. Terima kasih!

    • Anita says:

      You are welcome Nelden. Sometimes I also cheat and use red onion instead of shallot when shallot is not available in the market :)

  • Jenn says:

    Hi Anita, I just made this today and it is so good. I'm Indo and I've never made this before in my life. It tasted just like what I remembered. Thank you!

    • Anita says:

      You are welcome Jenn. I'm glad the recipe helps :)

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