Tempe Goreng (Indonesian Crispy Fried Tempeh)

Ingredients

For 3 portions

• 🧈 300g tempeh
• 🧄 4 cloves garlic
• 🧅 2 pieces shallots
• 🌿 2 Tsp coriander powder
• 🪴 0.5 Tsp turmeric
• 🧂 1 Tsp salt
• 🥤 150ml tap water
• 🏺 4 Tbsp sunflower oil
• 🥣 3 Tbsp sweet soy sauce
• 🌶️ 1 small red chilli peppers
• 🌿 5g thai basil

Method

1. Cut the tempeh into triangles or slices about 1 cm thick.
2. Make the marinade: pound or blend the garlic and shallots to a paste (or grate them finely). Mix with the ground coriander, turmeric, salt and the water.
3. Put the tempeh in a shallow dish, pour over the marinade and turn to coat. Leave for 15 minutes, turning once – the salty brine seasons the tempeh all the way through.
4. Lift the tempeh out and pat it dry with kitchen paper (wet tempeh spits in hot oil).
5. Heat the oil in a frying pan over medium-high heat until a piece of tempeh sizzles immediately.
6. Fry the tempeh in a single layer for 3–4 minutes per side until deep golden and crisp at the edges. Drain on kitchen paper.
7. Make a quick dipping sauce: mix the sweet soy sauce (kecap manis) with the finely sliced red chilli.
8. Serve hot, garnished with Thai basil, with the dipping sauce, steamed rice or as part of a nasi campur plate.