Spicy tempe and peanuts / Kering tempe dan kacang

July 27, 2011

Tempe is humble everyday food pack with protein which to be honest I couldn’t live without. Most of Indonesians I believe would care for tempe as their pleasure indulge and the quality of the nutritional content somewhat superior excellent! Acording to a source, Indonesia is the world's largest fermented-soybean a.k.a Tempe producer and the largest soybean markets in Asia, how cool is that :)

Tempe is widely consumed in Indonesia while the vegetarians around the world who have been using it as a meat substitute, It has overwhelm worldwide consume and as a result, Tempe are produced in many places in the world, not only in Indonesia.
There are many varieties ways that I find out of preparing tempe to be the most delectable side dishes ever wanted *besides always to be simply deep-fried--such sate tempe (tempe satay), Tempe bacem (braised tempe in Indonesian spices), tempe kebab( grilled tempe and assorted vegetables in skewer ) and many more, they are so yummy…

Born to be an Indonesian, I must have appreciate Tempe by making the effort to cook as a dish and worthy to all my favourite home-cooking as a companion side dish.
I spotlighted the day by cooking the tempe as typical Javanese style spicy tempe and peanuts, its perfect side dish recipe to share and the best part is that you can serves on its own as your snack/nibbling or as side dish to your nasi campur / nasi rames ( Indonesian famous mix rice )

 Spicy tempe and peanuts ~ Kering tempe dan kacang
Adapted from my mother recipe


250 gr tempe / thinly slice--cut to small square
100gr peanuts / well-done fried
2 red chillies, deseeds
4-5 bird eye chillies
3 shallots
3 cloves garlic
3 indonesian salam leaves
4 slices galangal
2 tbs tamarind juice
* dilute about 1 tbs tamarind pulp into warm water
3 tbs kecap manis (Indonesian sweet soy sauce)
Salt and sugar to taste
oil to fry the tempe chips

What to do

Deep-fried tempe slices untill golden and crispy, set aside

Grind chilies, garlic and shallots in a blender or 
using mortar and pestle to fine paste.

Heat the oil in the wok, add in the paste, salam leaves, 
galangal. Stir-fry until aromatic and the colour turns slightly darker.

Add in sugar, salt,  tamarind juice and kecap manis. Stir to thicken

Add tempe chips and peanuts, Stir well until tempe and 
peanuts are well coated with the paste. 
Off the fire, let it cool in the wok.

 Transfers into air-tight container, kept up to a week


I use just regular sugar to caramelized 
instead of using palm sugar (gula merah), to make it looks sticky and appetizing 


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