tempe close up

I don’t know why they spell tempe as “tempeh” here, from where I come,  its always spells tempe.

Well, anyway, it doesn’t really matter, they’re both the same thing. Cooking tempe could be quite tricky, cause it’s got a really strong taste. But, the strong taste will gone if it’s cooked thoroughly. I personally like my tempe to be quite crispy and thin. I dont have any specific recipe for this, it’s really easy, adjustable, and forgiving recipe.

ingredients :

  • 1 block tempe
  • kecap manis
  • vegetarian oyster sauce
  • salt & pepper
  • 1/2 red chilli, sliced
  • garlic, chopped
  • 1 – 2 tbs lemon juice / tamarind juice

preheat the oven, and then sliced tempe thinly, and cut into small pieces (0.5 x 2 cm)

spread on baking sheet, spray with oil, season with salt and pepper, and bake for 10 – 15 min until the tempe dry

however, don’t leave the tempe on its own, it will burn easily, you should check to make sure they’re cooked evenly, it’s done when it looks golden brown

heat oil in a pan, fry the chilli, and garlic for 30 sec, add the baked tempe, stir, add the oyster sauce and kecap manis, season with salt and pepper if  you feel like it

cook for another 20 – 30 sec, or until it’s caramelized, just before you turn off the heat, squeeze a wedge of lemon, and stir thoroughly

serve with rice and stir fry vegies  (in this pic, I serve it with brown rice, scrambled egg, stir fried chinese green, green beans, spring onion, capsicum, onion, and red chilli)

tempe rice

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