Tempe kering – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Indonesia Servings: Serves 4
Indonesia Servings: Serves 4Tempe kering is a delightful Indonesian vegetarian dish that brings together the earthy nuttiness of tempeh with the perfect balance of sweet and spicy flavors. Originating from Java, this dish is beloved for its satisfying crunch and is often enjoyed as a side dish or snack. The tempeh is delicately sliced and fried until crispy, then coated in a vibrant sauce made from coconut sugar, soy sauce, and chili, which gives it a rich, caramelized finish.
Ingredients
- tempeh – 300 g
- coconut sugar – 2 tbsp / 30 g
- soy sauce – 1 tbsp / 15 ml
- red chili – 1, sliced
- garlic – 2 cloves, minced
- galangal – 1 inch / 2.5 cm, bruised
- kaffir lime leaves – 3 leaves, torn
- vegetable oil – for frying
- salt – 1/2 tsp
Instructions
- Cut the tempeh into thin strips.
- Heat vegetable oil in a pan and fry the tempeh strips until golden brown and crispy. Drain on paper towels.
- In another pan, add a little oil and sauté garlic, red chili, and galangal until fragrant.
- Add coconut sugar, soy sauce, and salt. Stir until the sugar dissolves.
- Mix in the fried tempeh pieces and kaffir lime leaves, stirring until the tempeh is evenly coated in the sauce.
- Serve warm or at room temperature.
Substitutions
- coconut sugar -> brown sugar
- galangal -> ginger
- kaffir lime leaves -> bay leaves
Enhancements in the Next Evolution
- Add peanuts for extra crunch.
- Include a dash of tamarind paste for tanginess.
- Try adding a sprinkle of sesame seeds for a nutty aroma.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
