Kering Tempeh KacangTotal servings: 6
|400 g tempeh, cut in thin 3 mm slices|
|oil for deep-frying|
|100 g raw peanuts|
|2 cloves garlic, crushed|
|5 shallots, thinly sliced|
|4 Tbs oil|
|4 red lomboks, seeded and sliced|
|1 Tbs fresh loas root, bruised|
|1 salam leaf|
|1 Tbs brown sugar|
|1 tsp salt|
|1 tsp tamarind paste|
|4 Tbs water|
Dry the tempeh slices during 30 minutes in the sun (or oven at 50°C). This drying will improve the crispiness.
Heat the oil to 180°C and deep-fry the tempeh for about 3 minutes until crisp and golden brown.
Fry seperately the peanuts during 3 minutes until golden brown.
In a skillet bake the garlic and shallots for a few minutes. Then add the lomboks and continue to fry for about 1 minute. Add the loas root, salam leaf, sugar, salt and tamarind paste (first dissolved in 4 Tbs water). Simmer for about 3 minutes.
Add all ingredients together and mix well. Remove the loas root and salam leaf.
Serve the Kering Tempeh Kacang over rice.