Kering Tempeh Kacang
Total servings: 6Recipe ingredients
| 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 |
Recipe directions
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.
Vegan: Yes
Vegetarian: Yes
