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Indonesian Fried Tempeh
4 serving
A sweet-sour tempeh dish from the Java Island of Indonesia. Serve hot or cold, topped with fried shallot.
Indonesia
Ingredients
Instructions
Instructions
1.
Deep-fry tempeh in the 50ml of the oil until golden brown. Remove from oil and set aside to drain.
2.
Fry the chiles in the oil until soft and fragrant. Remove from oil and set aside to drain.
3.
Grind the garlic, galangal, tamarind, sugar, and salt to form a smooth paste.
4.
Add remaining oil to pay and fry paste until fragrant.
5.
Add salam and makrut leaves along with water. Stir to mix, bring to a boil, and continue cooking until thickened.
6.
Stir in tempeh and chiles, then remove from heat.
Made this using Indian Bay leaf instead of salam, sweet bell pepper, ginger instead of galangal, and white sugar instead of palm. This is very good. As makrut lime leaves are made of two main lobes I wasn't sure if '2' meant two entire leaves or just two of the large lobes (there's also a lot of variation in size between leaves). I enjoyed it when made with two entire medium leaves, but the lime flavor was fairly strong. Becca though it was too strong - next time I will use half the amount.