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.

Tempeh is a staple ingredient in Indonesia culinary. It’s a cheap and nutritious food (not so cheap here in the U.S. of course!). After getting my family hooked with Kering Kentang, I decided to make kering tempeh kacang using my homemade tempeh.

KERING TEMPEH VS SAMBAL GORENG TEMPEH

I made sambal goreng tempeh a while ago too. The sauce for sambal goreng tempeh is different with kering tempeh. They are both spicy, but sambal goreng tempeh is not as sweet compared to kering tempeh and I added a bit of shrimp paste or terasi and tomato in the sauce for sambal goreng tempeh too.

HOW TO MAKE KERING TEMPEH KACANG

1. CUT THE TEMPEH BLOCK
Cut tempeh into long strips, about 2 inches long and about 1/2 inch wide.

2. DEEP FRY OR SHALLOW FRY THE TEMPEH PIECES
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.

3. PREPARE THE SAUCE
Preheat 1 Tbsp of cooking oil in a large pan/wok. Add the kaffir lime leaves and Thai chili (if using) and fry briefly, about 10 seconds or so.

Add the rest of the ingredients above and bay leaves and cook bring to a gentle simmer

The sauce will continue to reduce and thickens to a syrup consistency and darkens as the sugar melts and caramelized

4. TOSS EVERYTHING TOGETHER
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

WHAT TO SERVE WITH KERING TEMPEH KACANG

In Indonesia, it’s not unusual to see the local eat kering tempeh as a snack 🙂 It’s really addicting because it’s sweet and spicy at the same time and most Indonesians love spicy food.
But of course kering tempeh is great to go with any rice or rice cakes such as these:
Nasi Liwet
Nasi Lemak Medan
Nasi Gurih
Nasi Pandan
Nasi Kuning
Nasi Tumpeng
Nasi Sayur Medan
Lontong Cap Goh Meh
Lontong Sayur Medan

HOW TO STORE KERING TEMPEH

You can store them in an air-tight container and can be kept at room temperature for probably 3-4 days if it’s not humid where you are, otherwise, you can keep them in the fridge for up to one week. Simply reheat them on the pan over low-medium heat until heated through.

DID YOU MAKE THIS KERING TEMPEH KACANG RECIPE?

I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!

Kering Tempeh Kacang (Spicy and Sweet Fried Tempeh and Peanuts)

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings as a side

5 from 7 reviews

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Ingredients

  

0.5x1x2x

• 300 gr tempeh
• 100 gr roasted unsalted peanuts
• 2 Thai red chilis - seeded and cut into strips optional
• Cooking oil to fry tempeh

Spice paste:

• 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

 

Fry the tempeh:

• 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

Prepare the spiced paste:

• Place all ingredients for the spiced paste in a bowl, except for oil and kaffir lime leaves and bay leaves
• 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

Put everything together:

• 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

Recommended products:

non stick skillet

Did you make this recipe?Please leave me a comment below and tag @whattocooktoday and #WhatToCookToday on Instagram

CHECK OUT THESE OTHER TEMPEH RECIPES

Tempeh Mendoan / Crispy Thin Fried Spiced Tempeh
Tahu dan Tempe Bacem (Braised Spiced Tofu and Tempeh)
Tempeh Fritters (Perkedel Tempeh)
Gulai Tempeh
Sambal Goreng Tempeh (Fried Tempeh in Spicy Sambal)