Indonesian Tempeh Goreng Manis with Tamarind Sauce

Name: Indonesian Tempeh Goreng Manis with Tamarind Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 400g tempeh; 2 tbsp soy sauce; 1 tsp ground coriander; 2 cloves garlic; 1/4 cup kecap manis (sweet soy sauce); 2 tbsp palm sugar; 1 tbsp water; 1/2 tsp ground white pepper; 2 tbsp tamarind paste; 1/4 cup hot water; 1 tbsp brown sugar; 1/4 tsp chili powder; 1 green onion; 1 tbsp toasted sesame seeds

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

400g tempeh

sliced into 1/4 inch thick pieces

2 tbsp soy sauce

1 tsp ground coriander

2 cloves garlic

minced

For the Sweet Soy Glaze

1/4 cup kecap manis (sweet soy sauce)

2 tbsp palm sugar

grated

1 tbsp water

1/2 tsp ground white pepper

For the Tamarind Sauce

2 tbsp tamarind paste

1/4 cup hot water

1 tbsp brown sugar

1/4 tsp chili powder

For the Garnish

1 green onion

thinly sliced

1 tbsp toasted sesame seeds

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