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Tempeh Goreng

Serves 4 to 6 Appetizer vegetarian, Appetizers

Tempeh Goreng

Tempeh Goreng, a beloved staple from the island of Java, is often prepared as a comforting home-cooked dish. In Javanese kitchens, it's a common sight to see tempeh sizzling in the pan, seasoned with a careful hand. This version captures the essence of how an Indonesian family might serve it at their table, with ingredients measured more by experience than by precision.

The dish offers a satisfying contrast of textures and flavors: the tempeh is crispy on the outside, tender within, and infused with the savory sweetness of kecap manis. Garlic and coriander provide a fragrant backdrop, while a touch of salt enhances the overall taste. Generous use of vegetable oil ensures a rich, golden finish.

Ingredients

  • 400 gtempeh — sliced
  • 3 clovesgarlic
  • 2 tbspkecap manis
  • 2 tbspvegetable oil
  • 1 tspcoriander
  • to tastefine sea salt

Method

  1. Cut the 400 g tempeh into thin slices, about 1 cm thick, to ensure they cook evenly. Mince the 3 cloves of garlic finely, as this will help distribute the flavor throughout the dish. Set these aside, ready for cooking.
  2. In a small bowl, combine 2 tbsp of kecap manis and 1 tsp of coriander. Stir well to create a smooth marinade. This mixture will add a sweet and aromatic base to the tempeh.
  3. Heat 2 tbsp of vegetable oil in a large frying pan over medium heat. Allow the oil to heat until it shimmers slightly, indicating it's hot enough to start cooking without burning.
  4. Add the minced garlic to the hot oil, stirring constantly for about 30 seconds until the garlic is fragrant and lightly golden. This step infuses the oil with garlic flavor, which will coat the tempeh as it cooks.
  5. Carefully add the sliced tempeh to the pan in a single layer, ensuring each piece is in contact with the oil. Fry the tempeh for about 3-4 minutes on each side, or until it turns a golden brown with a slightly crispy edge. The tempeh should be firm to the touch but not hard.
  6. Once the tempeh is evenly browned, pour the kecap manis and coriander mixture over the tempeh. Toss the tempeh gently to ensure each piece is well coated with the sauce. Cook for an additional 1-2 minutes, allowing the sauce to caramelize slightly and adhere to the tempeh.
  7. Taste the tempeh and sprinkle with fine sea salt to your preference, enhancing the flavors without overpowering them. Serve the Tempeh Goreng immediately, while it's warm and the flavors are at their peak.
Cover of Authentic Indonesian Cuisine
From the cookbook

Authentic Indonesian Cuisine

This recipe is from Authentic Indonesian Cuisine by Yassine Sbiti — the Indonesian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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