This is a basic tempe recipe that can be made with peanuts and small dried fish for variation. Like tofu, tempe has very little taste by itself, but when cooked, it absorbs the flavours of the other ingredients.
INGREDIENTS
- 1/2 lb tempe (or one block)
- 1 cup peanuts (optional)
- 2 cups small dried fish (optional)
- 2 tbsp dark brown sugar/palm sugar
- 3 cloves of garlic, chopped
- 2 red chili peppers
- 1/2 tspn salt
- 1/2 tspn pepper
- 1 spring onion, chopped
- 1 leek, chopped
- coconut oil
DIRECTIONS
Cut raw tempe into strips. Fry tempe in coconut oil until it just starts to turn brown, set aside. Fry peanuts, set aside. Fry fish, set aside. Fry chopped garlic, leek and chilies. Add tempe, peanuts and fish. Mix in sugar. Stir completely and remove from heat. Mix in salt and pepper.
This, by far, is my favourite Balinese dish. When cooked right, the tempe is a perfect crunchy chew. It’s like eating healthy, Asian, high-protein, low fat, spicy crisps. Mmmmmm….mouth. wateringly. yummy.
