Kering Tempe
Ingredients
- 400 g tempeh slice into sticks-like and fry until crisp
- 150 g dried anchovies - fry until crisp
- 1 handful roasted peanut
- 1 medium size onion
- 3 cloves of garlic
- 3 red bird eye chilies seeded
- 1 thumb tamarind soaked in 3-4 tbsp hot boiling water
- Salt to taste
- At least 3-4 tbsp brown sugar/palm sugar
- 1 slice dried galangal
- 2-3 salam leaves
- 3 kafir lime leaves
- Kecap manis to taste
- A little water if needed
- 2 tbsp oil
Instructions
- Turn onion garlic and chilies into paste
- Heat oil and saute paste until fragrant then add in leaves and galangal, stir
- Stir in sugar, salt and tamarind water
- Cook until almost caramel like
- Stir in tempeh anchovies and nuts, coating well
- Add a little kecap and adjust taste