Kering Tempeh Kacang (Spicy and Sweet Fried Tempeh and Peanuts)
Course: Side Dish
Cuisine: Indonesian
Prep Time: 15 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 45 minutesminutes
Servings: 6servings as a side
Author: Marvellina
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.
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