A delicious dish of crispy glazed tempeh and peanuts, perfect as a high-protein vegetarian snack. You can enjoy kering tempe over a few days, as it retains its crispiness when kept in a tight-lid jar, even without refrigeration.
- 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
- Slice the tempeh into 2-inch matchstick pieces. Deep fry until crisp and golden. Set aside.
- Deep fry the peanuts until golden, set aside.
- Deep fry the chillies briefly, around 1 minute, and set aside.
- Deep fry the shallots until golden and crisp, set aside.
- Deep fry the sliced garlic until golden, set aside.
- In a wok, heat 3 tbsp cooking oil on a medium flame.
- Saute the garlic paste until fragrant, around 2 minutes.
- Add the water, galangal, bay leaf, kaffir lime leaves, palm sugar, tamarind juice and salt.
- Cook until the sauce thickens and caramelizes slightly, around 5 minutes.
- Add the tempeh and peanuts. Toss until the tempeh is well coated in the sauce and glazed.
- Turn off the heat. Kering tempe is ready to be served.
- If available, cayenne pepper or curly red chillies work even better than big red chillies
Keywords: Peanuts, Vegan, Soy beans, crispy, crunchy