Kering Tempe: Glazed Fried Tempeh (Vegan)

Ingredients

• 500 gr tempeh
• 100 gr raw peanuts
• 2 big red chillies, sliced diagonally (cayenne pepper or curly red chillies if available)
• 5 shallots, peeled and sliced
• 3 cloves garlic, peeled and sliced
• 3 cloves garlic, pound into a paste
• 1 cm fresh galangal, thinly sliced
• 1 Indonesian bay leaf (salam leaf)
• 2 kaffir lime leaves
• 50 gr palm sugar, shaved
• 1 tsp tamarind juice extract
• Salt to taste
• 50 ml water
• Oil for frying

Instructions

1. 1

   Slice the tempeh into 2-inch matchstick pieces. Deep fry until crisp and golden. Set aside.

2. 2

   Deep fry the peanuts until golden, set aside.

3. 3

   Deep fry the chillies briefly, around 1 minute, and set aside.

4. 4

   Deep fry the shallots until golden and crisp, set aside.

5. 5

   Deep fry the sliced garlic until golden, set aside.

6. 6

   In a wok, heat 3 tbsp cooking oil on a medium flame.

7. 7

   Saute the garlic paste until fragrant, around 2 minutes.

8. 8

   Add the water, galangal, bay leaf, kaffir lime leaves, palm sugar, tamarind juice and salt.

9. 9

   Cook until the sauce thickens and caramelizes slightly, around 5 minutes.

10. 10

    Add the tempeh and peanuts. Toss until the tempeh is well coated in the sauce and glazed.

11. 11

    Turn off the heat. Kering tempe is ready to be served.