Tempeh Pedis

Total servings: 4


300 g fresh tempeh
50 ml frying oil
2 medium onions, chopped
1 clove garlic, crushed
2 red lomboks, cut in rings
1 slice of loas
1 small kemirie nut
1 daun salam
1 stalk of sereh
1 teaspoon asem
salt and peper to taste


Cut the tempeh in 2 cm cubes. In a pan, bake the tempeh cubes in the oil until golden brown and crispy. Remove the tempeh cubes from the oil and drain to remove excess oil. Mince the onion, garlic, red lomboks, loas and kemirie nut into a paste. Bake this paste in a bit of oil until golden brown. Add the daun salam, sereh, salt, pepper, a bit of water and bring to boiling point. Add the tempeh to this sause and continue to boil for 15 min at low heat. This Tempeh Pedis can be served with rice or eaten as such as starter.

Vegan: Yes
Vegetarian: Yes