Kering Tempeh Kacang (Spicy and Sweet Fried Tempeh and Peanuts)
Crispy fried tempeh and roasted peanuts are tossed in an incredibly delicious spicy and sweet sauce. It's hard to stop eating this kering tempeh kacang.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 300 gr tempeh
- 100 gr roasted unsalted peanuts
- 2 Thai red chilis - seeded and cut into strips (optional)
- Cooking oil (to fry tempeh)
- 4 kaffir lime leaves - use a scissor to cut into thin strips (remove the vein in the middle)
- 1 Tbsp cooking oil
- 2 cloves garlic - grated or finely minced
- 1 tsp tamarind paste (or use 1 Tbsp apple cider vinegar)
- 1 Tbsp sambal oelek (or use chili paste)
- 2 tsp galangal powder
- 70 gr coconut sugar (or use dark brown sugar)
- 1 tsp salt
- 5 Tbsp water
- 2 bay leaves (or 4 dried bay leaves)
Instructions
- 1
Cut tempeh into long strips, about 1 1/2 inches (3.8 cm) long and about 1/2 inch (1.2 cm) wide and about 1/8 inch (3 mm) thick. Preheat about 1-inch of cooking oil on a pan and fry the tempeh until they are dry and crispy. You can also just use about 2 Tbsp of cooking oil and shallow fry the tempeh until they are golden brown, they won't be as crispy but less oil and still make a tasty kering tempeh
- 2
Place all ingredients for the spiced paste in a bowl, except for oil and kaffir lime leaves and bay leaves
- 3
Preheat 1 Tbsp of cooking oil in a large pan/wok. Add the kaffir lime leaves and Thai chili and fry briefly, about 10 seconds or so. Add the rest of the ingredients above and bay leaves and cook until the sauce thickens to a syrup consistency
- 4
Add the fried tempeh and roasted peanuts into the sauce and turn off the heat. Stir to make sure the sauce is coating the tempeh and peanuts. Remove from the heat and transfer to a serving bowl