Crispy Sweet and Spicy Tempe (Tempe Kering Manis Pedas)

Tempe is a common dish in Indonesia made from fermented soybean. Tempe can be cooked in so many different ways and it will always be delicious. Today I will make a crispy tempe with sweet and spicy sauce. This is very easy to make and great as a side dish.

INGREDIENTS:

• 500 gram of tempe- sliced julienne style • 10 shallots - finely sliced • 3 garlic- finely sliced • 3 big chillies- get rid of the seeds and finely chopped • 1 bird eye chilli (optional)- finely chopped • 3 kaffir lime leaves • 2 salam leave or bayleaves • 1/4 teaspoon of shrimp paste • 1 cm gallangal- bruised • 3 teaspoon of tamarind juice/ extract • 3 tablespoon of kecap manis - I am using ABC brand • 4 tablespoon of coconut sugar ( gula merah) or you can use palm sugar - sliced or grated • salt and pepper to taste • cooking oil enough to deep fried the tempe

STEPS:

1. Heat up oil in medium to deep fried the tempe until golden brown crispy. This could take around 3-5 minutes.
2. Strained and set aside in paper towel to get rid of the excess oil
3. Using the same pan, leave 2 -3 tablespoon of the oil from deep frying the tempe before to cook the rest of the ingredients
4. Firstly, stir fry the garlic and shallots until fragrants and soft, then put the chillies, gallangal, kaffir lime and salam leaves. Stir fry for approx 5 mins.
5. Put the rest of the ingredients and stir for another 5 minutes, taste taste taste
6. Get rid of the gallangal and the leaves- this is to prevent you breaking your teeth by eating big chunk of gallangal and plus it will taste awful by itself
7. Once you happy with the taste and the sauce has thickened, put the tempe into the mix, toss for 1 minute to make sure the sauce it is mixed in well.

ENJOY!

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bon appetit