As the weather was warming up, I started producing tempeh (fermented soybean cake, originally from Indonesia) again. Too bad this winter has returned up north Canada, boo-hoo. Now production is halt again, le sigh. Making tempeh always makes me happy as I grew up with a loooot of tempeh. They are healthy and just yummo, when you know how to prepare them nicely. You can prepare them into a lot of dishes, from soup, to snack, to burger-type patties.
The following dish is great to serve with warm rice, warm coconut rice, warm turmeric rice, and you won’t really need anything else but warm rice and this stir-fry sweet and spicy tempeh. I make it pretty often as my boys love it, as long as it is not too spicy for the littles. This time though, I added stinky beans 😛 They are marketed as Sator in North America as they are mainly imported from Thailand and that is what the Thai people would refer stinky beans as. In Indonesia, we call stinky beans, Petai.
As the name implies, yes, they have a certain odor 😛 I like them as they taste somewhat bitter, similar to why I like bitter gourd. These bitterness are perfect with sweet and spicy dish to be served with warm rice, in my opinion. Anyhoo, here is the recipe 🙂
- 2 blocks of soybean tempeh, cut into sticks
- 1 small onion, thinly sliced
- 2 red bird eye chilies, seeded (if for little kids)
- 3 kaffir lime leaves
- 1 small piece of dried galangal
- 4 tbsp vegetable oil (for stir frying)
- 1 box of stinky beans (optional)
- sweet soy sauce (thick soy sauce, if you can find Indonesian ABC rather than Dutch Konimex, would be best, as Konimex is rather salty than ABC)
- Vegeta powder to taste or salt
- a handful of fried or roasted peanuts (optional)
- enough cooking oil (for frying tempeh)
- Heat amount of oil in medium high, and deep fry tempeh stick to browning and crisp/crunchy, set aside
- Heat oil, saute onion, chilies, kaffir lime leaves, dried galangal, and stinky beans, to soften
- Stir in fried tempeh sticks
- Season with sweet soy sauce (about 2 tbsp) and Vegeta
- Stir fry for 5-8 minutes, to coat tempeh in sweet soy sauce evenly
- Add in peanuts lastly and stir a bit
Easy peasy but what a goody! (if I may say so myself lol.
Thanks for looking and I will see you guys tomorrow again 🙂
Kering Tempe
Ingredients
- 2 blocks of soybean tempeh cut into sticks
- 1 small onion thinly sliced
- 2 red bird eye chilies seeded (if for little kids)
- 3 kaffir lime leaves
- 1 small piece of dried galangal
- 4 tbsp vegetable oil for stir frying
- 1 box of stinky beans optional
- sweet soy sauce thick soy sauce, if you can find Indonesian ABC rather than Dutch Konimex, would be best, as Konimex is rather salty than ABC
- Vegeta powder to taste or salt
- a handful of fried or roasted peanuts optional
- enough cooking oil for frying tempeh
Instructions
- Heat amount of oil in medium high, and deep fry tempeh stick to browning and crisp/crunchy, set aside
- Heat oil, saute onion, chilies, kaffir lime leaves, dried galangal, and stinky beans, to soften
- Stir in fried tempeh sticks
- Season with sweet soy sauce (about 2 tbsp) and Vegeta
- Stir fry for 5-8 minutes, to coat tempeh in sweet soy sauce evenly
- Add in peanuts lastly and stir a bit
