How to make Tempeh Goreng

Why cooks start here

Tempeh Goreng is cooked the way Javanese fry pans cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a indonesian family cook actually puts it on the table.

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.