Crispy Tempeh Kecap
Servings: 2
Golden-fried tempeh tossed in a sweet, spicy, and aromatic blend of chilies, lemongrass, and sweet soy sauce. A quick, flavor-packed Indonesian-inspired dish ready in 25 minutes!
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Ingredients
Ingredient
- 400 g tempeh cut into 1.5cm cubes
- 1 lemongrass bruised
- 2 green chillies sliced
- 2 red chillies sliced
- 1 tbsp gula jawa palm sugar
- 4 tbsp ABC Sweet Soy Sauce
- 2 tbsp water
- Oil to deep fry
Ingredients for Spice Paste:
- 50 g shallots
- 2 cloves garlic
- 1 knob galangal
Instructions
To prep
- Heat up the wok with enough oil. Once ready, deep fry the tempeh cubes until golden brown. Do this in two batches. Strain oil and cool it on a paper towel to absorb excess oil.
- Pound all the spice paste ingredients until you get a smooth paste.
- Remove excess oil from the wok and leave around 2 tbsp.
To make
- Sauté the pounded spice paste together with lemongrass until fragrant.
- Toss in the chillies and tempeh. Stir-fry for 3 mins.
- Add in ABC Sweet Soy Sauce, stir in well for 30 secs then add water. Stir until tempeh is well coated.
- Switch off the heat and serve hot.