Ingredients for kering tempe (baked tempé)
- 350 g tempe
- 2 sheets of bay leaves
- 1cm galangal, crushed
- Amanprana Coconut oil
- 75 g peanuts
- 10 red chilli, pured
- 6 shallots, cut
- 5 garlics, cut
- Amanprana Gula java Brut
- Pinch of salt
Preparation of kering tempe (baked tempé)
- Heat a few inches of oil to medium high in a wok and begin to fry everything in batches, starting with the tempeh. Remove from the oil and drain on kitchen roll when it browns lightly and becomes crispy.
- Fry the peanuts next, until they are a few shades darker. Remove onto more paper towels. The shallot goes into the oil next to be fried until lightly browned and crispy. Finally fry the garlic, but pay more attention to this than to the previous ingredients in the oil. As soon as it begins to brown remove the garlic from the oil immediately (it will burn super quickly and we don’t want that).
- Heat the water, palm sugar, galangal,and salt to a saucepan until the sugar is melted and the liquid is bubbling. Leave for a couple of minutes and tip in all the deep fried ingredients and stir quickly to combine.
Tip from Tariyanti:
Kering tempe is a sweet treat that can help bring to life even the dullest of plates of rice. This sweet, sticky tempe is something you can serve right away or save for later and sprinkle over plain steamed rice for a quick snack. If you’re feeling particularly naughty, you can just nibble at the tempe by itself. Be warned, though – it’s not diet friendly yet it is incredibly irresitable!