Tempe Kecap (Indonesian style sweet and sticky tempeh!)

Name: Tempe Kecap (Indonesian style sweet and sticky tempeh!)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 400g tempeh, sliced into mini matchsticks; 50g roasted salted peanuts, crushed; 3 tbsp kecap manis; 1 tbsp palm sugar, or to taste; 1/2 tsp salt; 1/4 cup water; 4 makrut lime leaves, finely sliced with spine removed; 1 red chilli, sliced, optional; oil, for frying; 2 shallots; 3 garlic cloves; 1 lemon grass stalk, white part only; 1 chunk ginger or galangal-

4 steps

Prep:15minCook:15min

An easy Indonesian tempe dish that packs big flavour!

Updated at: Thu, 17 Aug 2023 12:01:38 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories526.6 kcal (26%)

Total Fat39.8 g (57%)

Carbs24.1 g (9%)

Sugars11.7 g (13%)

Protein24.7 g (49%)

Sodium914.9 mg (46%)

Fiber1.5 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

400gtempeh

sliced into mini matchsticks

50groasted salted peanuts

crushed

3 Tbspkecap manis

1 Tbsppalm sugar

or to taste

½ tspsalt

¼ cupwater

4makrut lime leaves

finely sliced with spine removed

1red chilli

sliced, optional

oil for frying

CHUNKY AROMATICS PASTE

1 chunkginger

Instructions

Step 1

Slice your tempeh, chilli and finely slice the lime leaves.

Step 2

In a small food processor or blender blend together shallots, garlic, lemongrass core and ginger or galangal into a chunky paste.

Step 3

Heat a few inches of oil in a large wok. Deep fry tempeh in batches until golden and very crispy and set aside (about 5 minutes per batch).

Step 4

Remove all oil except 2-3 tbsp from the wok and return to medium heat. Add the blended aromatics and lime leaves and fry for a few minutes til fragrant. Add chilli, tempeh and half the peanuts and fry for 1-2 minutes before adding in the kecap manis, sugar and water. Fry til everything is evenly coated then serve immediately, topping with remaining crushed peanuts. Serve with hot rice.