Indonesian Tempeh Goreng Manis with Tamarind Sauce
Sweet and Tangy Tempeh Delight
A classic Indonesian dish featuring crispy fried tempeh coated in a sweet soy glaze, complemented by a tangy tamarind sauce.
- 1 h 10 min
- 4
- Intermediate
Ingredients
For the Tempeh
For the Sweet Soy Glaze
For the Tamarind Sauce
For the Garnish
Preparation
Marinating the Tempeh
Prepare marinade
In a bowl, mix soy sauce, ground coriander, and minced garlic.
Coat tempeh
Add sliced tempeh, ensuring even coating.
Marinate
Marinate for at least 30 minutes.
Marinate tempeh overnight for more intense flavors.
Preparing the Tamarind Sauce
Dissolve tamarind
Mix tamarind paste in hot water until dissolved.
Sweeten and spice
Stir in brown sugar and chili powder.
Simmer
Simmer on low heat until slightly thickened.
Keep an eye on the glaze to prevent burning due to high sugar content.
Cooking Process
Frying the Tempeh
In a deep pan, heat oil to 180°C, and fry marinated tempeh until golden brown.
Making the Sweet Soy Glaze
Heat kecap manis, palm sugar, and water in a saucepan until sugar dissolves, adding white pepper at the end.
Coating the Tempeh
Once the glaze thickens, add fried tempeh pieces, tossing to coat evenly.
Plating & Serving
Indonesian Tempeh Goreng Manis with Tamarind Sauce
Indonesian Tempeh Goreng Manis with Tamarind Sauce
Plating & Serving
Arrange the tempeh on a serving platter, drizzling with tamarind sauce and garnishing with green onions and sesame seeds.