Things to know about Kering Tempe Kacang Recipe
The Indonesian sweet and spicy fried tempeh and nuts are the ultimate side dish of the Indonesian culinary world. The combination of the sweetness of palm sugar, the heat from chili peppers, and the crispiness of the fried tempeh is the perfect side dish for any meal or occasion. This dish is locally called Kering Tempeh, which translates into Dry Tempeh. This is because of the cooking process, in which the tempeh is thinly sliced into matchstick size and fried until crisp. The fried tempeh is then candied in a mixture of palm sugar, tamarind juice, and chili pepper, providing a unique taste and texture you have never tasted before! This dish can be eaten as a side dish to accompany another Indonesian Traditional dish, the Nasi Kuning or the Yellow Fragrant Rice, or as a snack.
Delicious and Crunchy Traditional Indonesian Sweet and Spicy Fried Tempeh and Nut. Authentic Recipe of Kering Tempe Kacang.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 2 board Tempeh
- 100 grams (3.53 oz) Peanut
- 2 tbsp Brown Sugar
- 1 tbsp Tamarind Juice
- 1 tsp Salt
- 1 thumb Fresh Galangal – Kencur – Aromatic Ginger – Kaempferia Galanga – Sand Ginger – Cutcherry – Resurrection Lily
- 2 pcs Bay Leaf
- 2 pcs Kaffir Lime Leaf
- 50 ml (1.69 floz) Water
- 8 cloves Garlic
- 6 cloves Shallot Onion
- 2 pcs Dried Red Chili Pepper Soak
- Into a food processor, blend all the spices (garlic, shallot, and chili) into a smooth paste. Set aside for later.
- Slice the tempeh into thin matchstick.
- Into a deep frying pan, add enough frying oil to deep fry both the tempeh and peanut.
- Fry the tempeh until crispy. Strain and let sit for a few minutes. Repeat the same process with the peanut.
- Into a large wok, add enough oil for stir-frying, and fry the blended spice until fragrant.
- Add the galangal, lime leaves, and bay leaf.
- Season with salt to taste.
- Add the brown sugar and add a little bit of water.
- Cook until thick.
- Turn off the heat and add the crispy tempeh and peanuts, and mix until thoroughly coated with the sauce.
- The dish is ready to be served.
This dish is best served with a warm Indonesian Traditional Fragrant Yellow Rice, along with other side dishes like ayam goreng, telur balado, and perkedel.
— Specific Atributes of This Recipe:
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