Hello, everyone. I hope you all are doing well so far. Eid Mubarak to everyone who celebrates it. Ramadhan has ended this year and today I want to share about an Indonesian dish that you can also eat as daily snack. Its main ingredient is tempeh, a fermented soy product that is high in protein. I will show you how I do it to make it last for days.
For Ingredients:
- Tempeh
- Anchovies
- Sweet soy sauce
- Salt
- Flavor enhancer (As always, I use the local brand Royco but any flavor enhancers will do)
- Long green chili (You can also replace them with any other type of chilli like chili pepper or green chili pepper, it's up to you)
For Seasoning:
- Garlics, red onions, and ginger all mixed together using a blender.
- A stick of lemongrass
- A piece of turmeric leaves
- 2 pieces of bay leaves
The Steps On How to Make it:
Thin slices are also okay but sometimes the tempeh are easy to break so you need to cut it very carefully or else it will be broken and the shape won't be as neat. I would also recommend thin slices if you want to cook it for snack purpose only.
Use a frying pan and put just enough amount of cooking and wait until both the frying pan and cooking oil is heated enough before proceeding with cooking those two. Only turn off the stove when the anchovies and tempeh's colors turn brown and crispy.
These long green chili I've prepared is essential if you want to add a little spices and don't want kering tempeh to be too sweet.
Using the same frying pan, cook the seasoning (Garlics, red onions, and ginger) and sliced long green chili together.
This is the step where you put the salt and flavor enhancer to the dish. Adjust the amount according to how big of the portion you're serving, but I think it's best to add less at first just in case it gets too salty and you can add some more later when the tempeh is in. Cook them for 2 minutes at max.
Last step, put the sweet soy sauce and tempeh along with lemongrass, turmeric leaves, and bay leaves.
How you marinate tempeh using the sweet soy sauce will decide how long the dish can be last for days so it's very important to cook it slowly in low heat. The sweet soy sauce need to get soaked dry completely into the tempeh and its end result should be crispy, not soggy. Try to taste it out first and if it's still a bit bland you can add more salt. Lemongrass, turmeric leaves, and bay leaves will also help tempeh kering to smell really good.
After it's done, you can serve it as main dish or put it on a jar for you to eat it as daily snack.
Thank you for taking your time to read my post. If you like it an upvote will be very much appreciated. Thank you!
Looks really tasty and mouth watering
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