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.