Melati’s Kering Tempeh (Sticky + Sweet Tamarind Tempeh)
INGREDIENTS
For the bumbu (blended spice paste):
- 1 inch peeled fresh ginger, roughly chopped
- 3 cloves peeled garlic
- 2 small peeled shallots, roughly chopped
- 2 Fresno chilies, roughly chopped (de-seeded if you prefer less spice)
- 1 tbsp freshly ground coriander
- 1 tsp kosher salt
—————
Other ingredients:
- 1 block (10 oz) Reculture tempeh, sliced 1-inch cubes or rectangles
- 3-4 tbsp sweet soy sauce (we prefer Indonesian brands, like ABC or Bango, but any will do)
- 1 tbsp tamarind concentrate, mixed with 1/4 cup water
- 1 tbsp kosher salt
- neutral oil for frying, like sunflower
Optional aromatics:
- 4 Makrut lime leaves, de-veined and thinly sliced into slivers
- 1 stalk lemongrass, cut into two-inch pieces, bruised
- 1 inch fresh galangal, bruised
—————
Optional: enjoy with rice, toasted peanuts, and sambal or chili crisp.
Kering tempeh is a popular street food often served with rice, sambal, and wrapped together in a banana leaf like a little present. It’s cheap and filling and not too messy and perfectly tangy and salty and crispy and sweet and spicy. I love this dish as a semi-quick dinner, eaten with a side of sliced cucumber, sambal or chili crisp, toasted peanuts, and jasmine rice. No wrong way to do this.
Serves: 2-3
Origin: Java, but enjoyed everywhere.
DIRECTIONS
In a large skillet, add enough oil to cover pan in 1/4 inches high and heat on medium-high until it starts to shimmer. Carefully place tempeh slices into the pan and fry about 3 minutes on each side until the pieces are golden. Set the tempeh aside on a paper towel.
Meanwhile, add your bumbu ingredients into a food processor or mortar + pestle and blend until smooth. If you have neither, thinly slice each ingredient and mix together.
In a large pan, heat 2 tbsp oil on medium heat and add the ground coriander, toasting for 1 minute.
Add the bumbu, stirring frequently until golden, about 3 minutes. Add the optional makrut lime leaves and lemongrass and sauté, stirring frequently until aromatic, about 2 minutes.
Add the salt, tamarind water and sweet soy sauce, and cook for another minute or until the liquid begins to thicken.
Add the fried tempeh and mix gently but thoroughly so every piece gets coated in the sauce. Once the sauce has gone from ‘saucy’ to ‘tacky’ (about 2 minutes) you’re ready to eat.
Serve with rice.
