367 Tempeh Goreng or fried tempeh

Easy and tasty: this fried tempeh recipe is a basic way to make tempeh. Tempeh is  is typical Indonesian soy bean cake. Beb Vuyk devoted an entire chapter to tempeh and tofu dishes. This is the most simple version of fried tempeh or tempeh goreng. A great vegetarian snack or sidedish as well.

Tempe Goreng or fried tempeh translated from Beb Vuyk Groot Indonesisch Kookboek, page 303.

Ingredients

sliced tempe
oil

herbs

asem (tamarind) the size of a walnut
salt

Dilute the asem (tamarind) with some water and salt. Cut the tempeh cake lengthwise in half. Cut the 2 pieces in 1 cm slices across. Marinate for at least one hour in the asem water. Fry them in oil until done and and crispy.

The asem (tamarind) I buy in a jar at the Toko. I add a teaspoon of salt and a few tablespoons of water, about four.

I cut the slices of tempeh as Beb prescribes.

I mix my slices with the asem water and leave it covered in the fridge to marinate for an hour. The tempeh sucks the tamarind water up completely.

I fry the tempeh in plenty of oil. I use sunflower oil. I fry 4 or 5 at the same time.  If you add more, the oil will cool down too much.

I bake them until they are light brown in color, about a minute or 4. I serve my simple tempeh goreng with homemade sambal badjak. Enak sekali!