Whenever I ate out at an Indonesian restaurant, I always chose tempeh kering. Now that I spend much of the year in Barcelona, this is no longer an option. Indonesian restaurants in Barcelona or even Spain are a rarity anyway. And that’s super unfortunate because tempeh kering is just delicious! As a snack, or as a side dish with the rest of the delicious Indian food. Did you know that you can easily make tempeh kering at home?
So I never actually do take-out food anymore. At least as little as possible. If at all possible, I just enjoy cooking my own meals. That way I know exactly what goes into it. If you eat out, that remains to be seen. By the way, cooking yourself is also just terribly fun – especially if you can make the same dishes as you do at (takeaway) restaurants. Or if you can make a vegan version of something normally made from meat.
By the way, you won’t find the lime leaves at your usual supermarket. For that, you have to go to the toko. But if you buy a large box of frozen lime leaves, and keep it in the freezer at home, you will always have lime leaves on hand for the next few times. Above all, don’t leave out the leaves, as they provide a delicious, fresh flavor. Actually, those lime leaves themselves are a natural flavor enhancer. Do you have dried lime leaves? If so, let them soak for a while beforehand, it helps!
Tempeh Kering
Ingredients
- 500 gram tempeh in pieces
- 10 red chilies chopped
- 8 el soy sauce manis
- 4 shallots chopped
- 8 cloves garlic pressed
- 1 spring onion in rings
- 5 lime leaves torn
- Vegetable oil for frying
- Salt and pepper
Preparation
- Cut the tempeh into small pieces
- Deep-fry the pieces of tempeh in vegetable oil until they turn a nice, brownish golden color. Don’t put all your tempeh pieces in your pan at once, but deep fry in parts
- Scoop them out of the oil with a slotted spoon and drain them in a colander. Tip: place a piece of kitchen paper at the bottom of the colander
- Sauté a few minutes of red chili, garlic, spring onion and shallots
- Add the fried tempeh pieces
- Then it’s time to add soy sauce manis and lime leaves
- Stir everything well so that all tempeh pieces are coated with soy sauce manis
Notes
More Indonesian cuisine:
