Saturday, August 1, 2015

Cooking in Paon Bali Cooking School: Tempeh Me Goreng Recipe

Here's one of things I learned to cook at Paon Bali Cooking School

Deep-fried Tempe in Sweet Soy Sauce


2 packets of tempeh
10 red chilies
5 tablespoons Indonesian sweet soy sauce (Kecap Manis)
4 shallots
8 cloves of garlic
1 spring onion
5 kafir lime leaves
1/4 liter coconut oil for frying
salt and pepper to taste


1. Slice the tempeh into thin strips. Heat the coconut oil in a pan, add the tempeh and deep-fry until golden brown. Remove then set aside.
2. Slice the red chilies and remove the seeds. Chop together with the garlic, shallots, and spring onions.
3. Heat about 3 tablespoons of coconut oil in another pan and add the chili mixture until the garlic is light brown.
4. Add the tempeh, followed by the Kecap Manis and torn kaffir lime leaves. Stir well to make sure the sauce thoroughly coats the tempeh.
5. Serve immediately. Good for 4 to 6 people.  

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