Our Indonesian Fried Tempeh, a delightful dish waiting to be made in the cozy confines of your own kitchen. With this recipe, we're keeping things simple, natural, and delicious. It's all about the joy of home cooking, using easy-to-find ingredients and straightforward steps. Indonesian Fried Tempeh or Tempe Kecap is a dish that is commonly found in Indonesian cuisine. Tempeh itself is made by fermenting cooked soybeans with a fungus called Rhizopus oligosporus, which results in a cake-like product that is high in protein, fiber, and vitamins. To make Indonesian Fried Tempeh, the tempeh is first cut into cubes and then fried until it's half-cooked and golden brown. The sauce for the dish is made by sauteing garlic, shallots, and chilies in a pan, and then adding sweet sauce (kecap manis), oyster sauce, sugar, salt, and other spices to the pan. The fried tempeh is then added to the pan along with the sauce, and stirred until the tempeh is browned or coated with the sauce. The result will be a delicious combination of savory and sweet flavors and is usually served with warm rice and other side dishes. Indonesian Fried Tempeh is not only tasty but also a good source of plant-based protein and nutrients, making it a popular choice for those following vegan diets. Here's a recipe for Indonesian Fried Tempeh that's easy to follow.
Fry the tempeh until half-cooked.
Saute the chopped garlic and shallots with oil until fragrant.
Add the chicken fillet, then cook until the meat turns white.
Add water, cayenne pepper, lime leaves, sweet sauce (kecap manis), tamarind water, oyster sauce, sugar, salt, and pepper. Stir until it boils and the color of the meat turns brown, and make sure the taste is sweet.
Add the fried tempeh, and stir for 2-3 minutes over medium heat until the color is evenly browned.
Serve the Fried Tempeh with Sweet Sauce along with warm rice and can be combined with other side dishes too.
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