Kering Tempe is an Indonesian dish with a special place in my heart. Growing up, my mother would often pack this dish for me when I lived in a dormitory in Yogyakarta. If the food prepared at the dorm wasn’t to my liking, I could always count on the delicious Kering Tempe to fill me up. The crispy fried tempeh, crunchy peanuts, and savory-sweet sticky sauce made it the perfect comfort food. I would pair it with rice, which instantly became my favorite meal.
Kering means “crispy” in Indonesian, perfectly describing the dish’s texture. The tempeh is fried until golden brown, achieving a crispy exterior while keeping the inside slightly chewy. It is then coated with a flavorful sauce made from palm sugar, kecap manis (sweet soy sauce), tamarind, garlic, shallots, and chili. This combination of sweet, savory, tangy, and spicy flavors makes Kering Tempe a unique and delicious dish.
Tempeh, the main ingredient, is a nutritional powerhouse. It is rich in protein, fiber, and essential vitamins, making it a popular choice in plant-based diets. Tempeh has a firmer texture and a nuttier flavor than tofu, making it perfect for frying. Whether enjoyed as a snack or with rice as a main dish, Kering Tempe is an easy-to-make, flavorful addition to your recipe collection. It’s a delicious dish packed with nutrients.
Table of Contents
Why You Should Try Kering Tempe
Kering Tempe offers more than just delicious flavors; it’s a versatile dish that can be enjoyed in various ways. Whether as a snack, side dish, or a main course paired with rice, it satisfies different tastes and occasions. The balance of sweet, salty, tangy, and spicy sauce makes it a well-rounded dish that appeals to various palates. The fried peanuts add a crunchy texture, and the chili brings just the right amount of heat, elevating the dish to a new level.
Additionally, Kering Tempe is straightforward to make at home, even for beginners. The ingredients are simple, and the steps are straightforward. The dish doesn’t require complicated cooking techniques, making it perfect for anyone experimenting with Indonesian cuisine.
This recipe is a great way to introduce tempeh into your meals, especially for those who haven’t tried this nutritious ingredient yet. Tempeh is a plant-based protein high in fiber and packed with vitamins and minerals, making it a healthy alternative to meat. Whether you’re familiar with Indonesian food or trying it for the first time, Kering Tempe will become a favorite.
Health Benefits of Tempeh
Tempeh is delicious and packed with health benefits, making it a nutritious addition to any diet. As a fermented food, it is rich in probiotics, which support gut health and improve digestion. Fermentation also makes tempeh more digestible than many other plant-based proteins, enhancing its nutritional value.
Tempeh is an excellent source of plant-based protein, containing about 15 grams of protein per 100 grams, making it an ideal choice for vegetarians, vegans, or anyone seeking to reduce meat consumption. It also offers a good dose of fiber, which promotes digestive health and helps you feel fuller for longer.
In addition to protein and fiber, tempeh is a good source of essential vitamins and minerals, such as B12 (especially if fermented with specific bacterial strains), calcium, iron, and magnesium. These nutrients are essential for bone health, energy production, and well-being.
Tempeh is also heart-healthy, as it contains healthy fats that can help reduce cholesterol levels and support cardiovascular health. With its impressive nutrient profile and versatility, Kering Tempe is a tasty way to incorporate a nutrient-dense, plant-based protein into your diet.
Ingredients to Make Kering Tempe
Main Ingredients
Tempeh: A traditional Indonesian food made from fermented soybeans. Its firm texture and nutty flavor make it ideal for frying. Slice the tempeh into 1 cm thick pieces for a crispy exterior and chewy interior.
Peanuts: Fried until crispy, peanuts add a crunchy texture and rich flavor that complement the tempeh. They enhance the dish’s overall mouthfeel.
Chili: Sliced and fried with tempeh and peanuts, chili adds a spicy kick, balancing the sauce’s sweetness and bringing depth to the dish.
Aromatic Ingredients
Shallots: Finely minced shallots add a mild sweetness to the dish, forming a flavorful base when sautéed with other ingredients.
Garlic: Minced garlic is essential for building a savory foundation, contributing depth and richness to the overall flavor.
Chili: Minced chili is blended into the sauce for a balanced heat. It enhances the dish’s spiciness without overpowering the other flavors.
Sauce and Seasonings
Palm Sugar: Adds a caramel-like sweetness, balancing the savory and tangy flavors of the sauce.
Kecap Manis (Sweet Soy Sauce): This sweet, thick soy sauce is key to achieving the dish’s rich, savory-sweet flavor profile.
Tamarind: Provides a tangy and slightly sour note, enhancing the sauce’s complexity.
Mushroom Stock: Adds a deep, savory umami flavor that rounds out the sauce and complements the tempeh.
Salt: Seasoning the sauce with salt helps balance the flavors and enhances the overall taste.
White Pepper: Adds a mild, subtle heat, giving the dish a gentle spicy kick without overpowering the flavors.
Instructions for Kering Tempe
Step 1: Fry the Tempeh
Cutting the Tempeh:
Start with 200-250g of fresh tempeh, available in most Asian grocery stores. Fresh tempeh is ideal as it has a firm texture and nutty flavor.
Slice the tempeh into 0.5 cm thick pieces. This thinner slice will make the tempeh crispier and more evenly fried. Thinner slices also absorb the sauce better, giving the dish more flavor.
Depending on your preference, you can cut the tempeh into strips or rectangles, but 0.5 cm thickness is the best for achieving a crispy texture while retaining some chewiness inside.
Frying the Tempeh:
Heat oil in a frying pan or wok over medium heat. You want just enough oil to submerge the tempeh slightly. Around 1-2 cm of oil will work perfectly.
Fry in batches: Add the sliced tempeh to the hot oil in small batches. Avoid overcrowding the pan to allow each piece to fry evenly. Fry on each side for 2-3 minutes until golden brown and crispy.
Flip the pieces as needed to ensure even frying. The goal is to achieve a semi-crispy exterior while keeping the inside tender.
Drain the fried tempeh on paper towels to remove excess oil.
By following these steps, you’ll get crispy, flavorful tempeh that perfectly complements the sauce in your Kering Tempe.
Step 2: Fry the Peanut
Heat the Oil: After frying the tempeh, retain the leftover oil in the pan. The oil will already have some flavor from the tempeh, which will enrich the peanuts. If there’s less than 1 cm of oil, that’s fine! Just make sure the oil is hot enough for frying. You can heat it again on medium heat.
Add the Peanuts: Add the raw peanuts to the pan once the oil has reached the right temperature. Stir to coat them evenly in the oil. Since you have less oil, ensure the peanuts are spread out as much as possible to fry evenly.
Fry the Peanuts: Stir frequently to prevent the peanuts from sticking or burning. You’ll get some extra flavor with the leftover oil, but the peanuts still need regular stirring to cook evenly. Fry for 4-6 minutes or until the peanuts turn golden brown and feel crisp. Monitor the heat carefully—since the oil has already been used, the temperature might fluctuate, so adjust the heat as necessary.
Check for Doneness: The peanuts are ready when golden brown and crispy. If you’re unsure, take one out and let it cool briefly. It should be crunchy when it cools.
Drain the Peanuts: Use a slotted spoon to remove the peanuts from the hot oil. Immediately transfer them to a colander placed over a bowl or plate to allow excess oil to drain off. The colander will ensure the peanuts are not in excess oil and help them stay crispy as they drain.
Cool Down: Let the peanuts cool completely before adding them to the Kering Tempe dish. They will continue to crisp as they cool.
Step 3: Fry the Chili
Prepare the Chili: Slice 1-2 fresh red chilies (depending on your spice preference) into thin rings or slices. You can adjust the amount of chili based on how spicy you want the dish to be.
Heat the Oil: After frying the tempeh and peanuts, use the same leftover oil in the pan to fry the chili. This oil will already have some of the flavor from the tempeh and peanuts, which will enhance the chili’s flavor.
Fry the Chili: Add the sliced chilies to the hot oil. Fry for about 1 minute, stirring occasionally. The goal is to cook the chilies just enough to release their flavor and fragrance without making them too crispy or burnt. Watch closely: Since chilies can burn quickly, keep an eye on them and stir gently to prevent them from overcooking. The oil will take on a slightly spicy aroma as the chilies cook.
Remove the Chili: Once the chilies are fragrant and softened, remove them from the oil and set them aside. In the next step, you’ll add these fried chilies to the pan, along with the fried tempeh and peanuts.
Step 4: Prepare the Blended Ingredients for Kering Tempe
Using a Hand Blender:
Chop the Aromatics: Roughly chop the shallots, garlic, and chilies into smaller pieces. This will help the hand blender work more efficiently.
Blend the Ingredients: Place the chopped shallots, garlic, and chilies into a bowl or container deep enough to submerge the hand blender. Insert the hand blender and pulse until the ingredients form a smooth paste.
Tip for Hand Blender: If the mixture is too thick, add a small amount of oil to help the hand blender blend the ingredients smoothly. Pulse in short bursts to avoid splattering.
Chop the Ingredients: As with the hand blender, chop the shallots, garlic, and chilies into smaller pieces to help them blend more easily.
Blend the Ingredients: Place the chopped ingredients into the blender or food processor. Pulse until you get a smooth, thick paste.
Tip for Regular Blenders: If the mixture is too thick and not blending well, add a small amount of oil, water, or some of the mushroom stock used in the sauce to help it blend smoothly.
Using a Mortar and Pestle (Traditional Method):
Prepare the Ingredients: Add the chopped shallots, garlic, and chilies into the mortar.
Pound the Ingredients: Pound the pestle and gently grind the ingredients into a smooth paste. Start by grinding the shallots and garlic, then add the chilies gradually to blend everything.
Tip for Mortar and Pestle: Be patient; this method takes more time and effort. The grinding process releases essential oils and flavors from the ingredients, making your paste more aromatic and flavorful. If necessary, add a tiny pinch of salt to help grind.
Step 5: Prepare the Sticky Sauce Base
Heat the Pan: Heat a little oil over medium heat. This oil will help sauté the blended ingredients and bring out their flavors.
Sauté the Blended Ingredients: Add the blended shallots, garlic, and chilies from Step 1 into the pan. Sauté for 2-3 minutes until the mixture becomes fragrant and soft. Stir occasionally to avoid burning.
Add the Sauce Ingredients: To the sautéed aromatics, add the palm sugar, kecap manis, tamarind paste, salt, white pepper, and mushroom stock. Stir everything together to combine. The palm sugar will melt into the sauce, giving it a nice sweetness, while the kecap manis and tamarind will balance the flavor with saltiness and tanginess.
Simmer the Sauce: Let the sauce simmer for about 2-3 minutes while stirring occasionally. This will allow the flavors to meld and the sauce to thicken slightly. Monitor the sauce to prevent burning, and adjust the heat if needed.
Check the Consistency: The sauce should be sticky and well-combined but not too thick. If it’s too thick, add a small amount of water or additional mushroom stock to reach the desired consistency. The sauce should coat the back of a spoon but still flow easily.
Turn off the Heat: Once the sauce is ready, turn off the heat. In the next step, you will add the fried tempeh, peanuts, and fried chili to this sauce, ensuring everything is evenly coated.
Tip: If the sauce feels too salty or tangy, feel free to adjust by adding a bit of palm sugar or tamarind to balance it out. The goal is to create a flavorful, sticky base that will cling to the fried tempeh and peanuts beautifully!
Step 6: Combine the Fried Tempe, Peanuts, and Chili with the Sauce
Add the Fried Tempeh: Add the fried tempeh back to the pan once the sauce is ready. Toss the tempeh gently, ensuring each piece is coated evenly with the sticky, flavorful sauce. Be gentle while tossing to prevent breaking the crispy tempeh pieces.
Add the Fried Peanuts: Next, add the fried peanuts to the pan. Mix them with the tempeh, ensuring they’re well-distributed and coated with the sauce. The peanuts will add a crunchy texture to the dish, complementing the crispy tempeh.
Add the Fried Chili: Add the fried chili to the pan. Stir everything together gently, allowing the chili to add a spicy kick and ensuring the flavors meld together well.
Toss Everything Together: Toss everything in the pan to ensure the tempeh, peanuts, and chili are evenly coated in the sticky sauce. This final step will combine all the flavors and give your Kering Tempe its signature delicious taste.
Serve: Remove the pan from the heat once everything is well coated. Transfer the Kering Tempe to a serving dish and enjoy it as a snack, side dish, or main course. This crispy, savory, and slightly sweet dish will surely delight everyone!
Tips and Tricks for Perfect Kering Tempe
Choose Fresh Tempeh:
Fresh tempeh has a firmer texture and nutty flavor that will crisp up beautifully when fried. Avoid using older tempeh, as it may be bitter and less ideal for frying. Buy tempeh from a local source for the best quality if you can.
Fry Tempeh in Batches:
When frying the tempeh, fry in small batches to ensure that each piece cooks evenly. Overcrowding the pan can result in steaming rather than frying, making the tempeh soggy. Frying in batches ensures a crispy texture on all sides.
Ensure the Oil is Hot:
Make sure the oil is hot enough before frying the peanuts and tempeh. If the oil is too cool, the tempeh and peanuts will absorb too much oil and become greasy. You can test the oil by dropping a small piece of tempeh or peanut; the oil should sizzle immediately.
Control the Heat for Frying Peanuts:
Fry the peanuts over medium heat to avoid burning them. Keep stirring occasionally to ensure they brown evenly. If the heat is too high, the peanuts can burn quickly on the outside while remaining raw.
Adjust Chili Levels to Your Taste:
The chili in this recipe adds heat, but you can easily adjust it based on your spice tolerance. Use fewer chilies for a milder version, or add more for an extra kick. Remove the seeds from the chilies before frying if you don’t want the chili heat to be too intense.
Use Leftover Oil for Extra Flavor:
Since you’ll be frying the tempeh and peanuts in the same oil, you can use the flavor of the leftover oil to fry the chilies. The oil will absorb some of the flavors from the tempeh and peanuts, infusing the chili with extra depth and richness.
Balance Sweetness and Tanginess in the Sauce:
Taste the sauce as you cook it and adjust the balance of sweetness and tanginess. If the sauce is too sweet, add a bit more tamarind. If it’s too tangy, add a little extra palm sugar or kecap manis to bring balance. The goal is a sauce that’s flavorful but not overwhelming.
Consistency of the Sauce:
The sauce should be sticky but not too thick. If it becomes too thick while simmering, add a small amount of water or mushroom stock to loosen it up. If the sauce is too thin, let it simmer a little longer to reduce and thicken.
Let the Tempeh Rest Before Serving:
Once the tempeh, peanuts, and chili are coated in the sauce, let the dish rest for a few minutes to allow the flavors to absorb into the tempeh. This step ensures that every bite is full of flavor.
Serving Suggestions:
Kering Tempe can be served as a standalone snack or as a side dish alongside steamed rice or noodles. You can also garnish the dish with fresh herbs like cilantro or basil for added freshness and color.
Storing Kering Tempe
Cool Completely:
Allow the Kering Tempe to cool completely before storing. This helps prevent condensation and ensures the tempeh remains crispy.
Store in an Airtight Container:
Once cooled, transfer the Kering Tempe to an airtight container to preserve its flavor and texture.
Refrigeration:
Store the Kering Tempe in the refrigerator for up to 2 weeks. This will keep it fresh and flavorful.
Reheating Tips:
To restore the crispiness, stirring occasionally, reheat the Kering Tempe in a dry pan over low-medium heat for about 2-3 minutes. Alternatively, place it on a baking sheet in the oven at 350°F (175°C) for 5-7 minutes.
Freezing:
If you want to store Kering Tempe for a more extended period, you can freeze it. Please place it in a freezer-safe bag or container. In the freezer, it can last for a couple of months. Let it thaw at room temperature to reheat from frozen, then reheat in a pan or oven to restore its crispiness.
Expected Texture of Kering Tempe
The expected texture of Kering Tempe is a delightful blend of crispy, chewy, and tender elements:
Tempeh: The fried tempeh will have a crispy outer layer, which softens slightly as it absorbs the sticky sauce, leading to a somewhat soggy yet tender interior. This contrasts the initially crispy exterior and the soft, flavorful inside, giving a satisfying bite.
Peanuts: The fried peanuts will retain their crunchy texture, providing a satisfying contrast to the more tender tempeh. The peanuts add a crunchy element that balances the softer texture of the tempeh and sauce.
Chili: The fried chili slices will be soft and tender, with a slight chew, as they soak up some of the sauce. They add a mild, flavorful heat but don’t contribute much to the crunch of the dish.
Sticky Sauce: The sauce will coat the tempeh and peanuts without making them overly soggy. It will be sticky but not too thick, allowing the ingredients to retain their textures while being beautifully coated in a rich, savory-sweet glaze.
If you tried this Kering Tempe recipe and loved it, we’d love to hear about your experience! Share your thoughts or variations of the dish in the comments below. If you have a picture of your Kering Tempe creation, tag us on social media with the hashtag #theplatedscene, and let us see your delicious results!
Looking for more tasty Indonesian recipes with tofu and tempe? Be sure to check out our other favorites, like
200-250g of fresh tempeh (sliced into 0.5 cm thick pieces)
50g of raw peanuts (fried until crispy)
1-2 fresh red chilies (sliced for frying with tempeh and peanuts)
Aromatic Ingredients:
5 medium-sized shallots (finely minced)
4 cloves of garlic (minced)
4 fresh red chilies (minced for blending into the sauce)
Sauce and Seasonings:
1-2 tablespoons of palm sugar
2 tablespoons of kecap manis (sweet soy sauce)
1 tablespoon of tamarind (mix it with three tablespoons of water)
1/2 teaspoon of salt
1/2 teaspoon of white pepper
1/2 teaspoon of mushroom stock powder
Directions
Fry the Tempeh
Start with 200-250g of fresh tempeh, available in most Asian grocery stores. Fresh tempeh is ideal as it has a firm texture and nutty flavor. Slice the tempeh into 0.5 cm thick pieces. This thinner slice will make the tempeh crispier and more evenly fried. Thinner slices also absorb the sauce better, giving the dish more flavor.
Tips: Depending on your preference, you can cut the tempeh into strips or rectangles, but 0.5 cm thickness is the best for achieving a crispy texture while retaining some chewiness inside.
Heat oil in a frying pan or wok over medium heat. You want just enough oil to submerge the tempeh slightly. Around 1-2 cm of oil will work perfectly. Fry on each side for 2-3 minutes until golden brown and crispy. Flip the pieces as needed to ensure even frying. The goal is to achieve a semi-crispy exterior while keeping the inside tender. Drain the fried tempeh on paper towels to remove excess oil.
Tips Fry in batches: Add the sliced tempeh to the hot oil in small batches. Avoid overcrowding the pan to allow each piece to fry evenly.
Fry the Peanut
Heat the Oil: After frying the tempeh, retain the leftover oil in the pan. The oil will already have some flavor from the tempeh, which will enrich the peanuts. If there’s less than 1 cm of oil, that’s fine! Just make sure the oil is hot enough for frying. You can heat it again on medium heat.
Add the Peanuts: Add the raw peanuts to the pan once the oil has reached the right temperature. Stir to coat them evenly in the oil. Since you have less oil, ensure the peanuts are spread out as much as possible to fry evenly.
Fry the Peanuts: Stir frequently to prevent the peanuts from sticking or burning. You’ll get some extra flavor with the leftover oil, but the peanuts still need regular stirring to cook evenly. Fry for 4-6 minutes or until the peanuts turn golden brown and feel crisp. Monitor the heat carefully—since the oil has already been used, the temperature might fluctuate, so adjust the heat as necessary.
Check for Doneness: The peanuts are ready when golden brown and crispy. If you’re unsure, take one out and let it cool briefly. It should be crunchy when it cools.
Drain the Peanuts: Use a slotted spoon to remove the peanuts from the hot oil. Immediately transfer them to a colander placed over a bowl or plate to allow excess oil to drain off. The colander will ensure the peanuts are not in excess oil and help them stay crispy as they drain.
Cool Down: Let the peanuts cool completely before adding them to the Kering Tempe dish. They will continue to crisp as they cool.
Fry the Chili
Prepare the Chili: Slice 1-2 fresh red chilies (depending on your spice preference) into thin rings or slices. You can adjust the amount of chili based on how spicy you want the dish to be.
Heat the Oil: After frying the tempeh and peanuts, use the same leftover oil in the pan to fry the chili. This oil will already have some of the flavor from the tempeh and peanuts, which will enhance the chili’s flavor.
Fry the Chili: Add the sliced chilies to the hot oil. Fry for about 1 minute, stirring occasionally. The goal is to cook the chilies just enough to release their flavor and fragrance without making them too crispy or burnt. Watch closely: Since chilies can burn quickly, keep an eye on them and stir gently to prevent them from overcooking. The oil will take on a slightly spicy aroma as the chilies cook.
Remove the Chili: Once the chilies are fragrant and softened, remove them from the oil and set them aside. In the next step, you’ll add these fried chilies to the pan and fried tempeh and peanuts.
Prepare the Blended Ingredients for Kering Tempe
Using a Hand Blender:
Chop the Aromatics: Roughly chop the shallots, garlic, and chilies into smaller pieces. This will help the hand blender work more efficiently.
Blend the Ingredients: Place the chopped shallots, garlic, and chilies into a bowl or container deep enough to submerge the hand blender. Insert the hand blender and pulse until the ingredients form a smooth paste.
Tip for Hand Blender: If the mixture is too thick, add a small amount of oil to help the hand blender blend the ingredients smoothly. Pulse in short bursts to avoid splattering.
Using a Regular Blender or Food Processor:
Chop the Ingredients: As with the hand blender, chop the shallots, garlic, and chilies into smaller pieces to help them blend more easily.
Blend the Ingredients: Place the chopped ingredients into the blender or food processor. Pulse until you get a smooth, thick paste.
Tip for Regular Blenders: If the mixture is too thick and not blending well, add a small amount of oil, water, or some of the mushroom stock used in the sauce to help it blend smoothly.
Using a Mortar and Pestle (Traditional Method):
Prepare the Ingredients: Add the chopped shallots, garlic, and chilies into the mortar.
Pound the Ingredients: Pound the pestle and gently grind the ingredients into a smooth paste. Start by grinding the shallots and garlic, then add the chilies gradually to blend everything.
Tip for Mortar and Pestle: Be patient; this method takes more time and effort. The grinding process releases essential oils and flavors from the ingredients, making your paste more aromatic and flavorful. If necessary, add a tiny pinch of salt to help grind.
Prepare the Sticky Sauce Base
Heat the Pan: Heat a little oil over medium heat. This oil will help sauté the blended ingredients and bring out their flavors.
Sauté the Blended Ingredients: Add the blended shallots, garlic, and chilies from Step 1 into the pan. Sauté for 2-3 minutes until the mixture becomes fragrant and soft. Stir occasionally to avoid burning.
Add the Sauce Ingredients: To the sautéed aromatics, add the palm sugar, kecap manis, tamarind paste, salt, white pepper, and mushroom stock. Stir everything together to combine. The palm sugar will melt into the sauce, giving it a nice sweetness, while the kecap manis and tamarind will balance the flavor with saltiness and tanginess.
Simmer the Sauce: Let the sauce simmer for about 2-3 minutes while stirring occasionally. This will allow the flavors to meld and the sauce to thicken slightly. Monitor the sauce to prevent burning, and adjust the heat if needed.
Check the Consistency: The sauce should be sticky and well-combined but not too thick. If it’s too thick, add a small amount of water or additional mushroom stock to reach the desired consistency. The sauce should coat the back of a spoon but still flow easily.
Turn off the Heat: Once the sauce is ready, turn off the heat. In the next step, you will add the fried tempeh, peanuts, and fried chili to this sauce, ensuring everything is evenly coated.
Combine the Fried Tempe, Peanuts, and Chili with the Sauce
Add the Fried Tempeh: Add the fried tempeh back to the pan once the sauce is ready. Toss the tempeh gently, ensuring each piece is coated evenly with the sticky, flavorful sauce. Be gentle while tossing to prevent breaking the crispy tempeh pieces.
Add the Fried Peanuts: Next, add the fried peanuts to the pan. Mix them with the tempeh, ensuring they’re well-distributed and coated with the sauce. The peanuts will add a crunchy texture to the dish, complementing the crispy tempeh.
Add the Fried Chili: Add the fried chili to the pan. Stir everything together gently, allowing the chili to add a spicy kick and ensuring the flavors meld together well.
Toss Everything Together: Toss everything in the pan to ensure the tempeh, peanuts, and chili are evenly coated in the sticky sauce. This final step will combine all the flavors and give your Kering Tempe its signature delicious taste.
Serve: Remove the pan from the heat once everything is well coated. Transfer the Kering Tempe to a serving dish and enjoy it as a snack, side dish, or main course. This crispy, savory, and slightly sweet dish will surely delight everyone!
