Tempeh Kecap

🛒 Ingredients

• Tempeh 150 g · 295 kcal
• Sweet Soy Sauce (Kecap Manis) 45 g · 108 kcal
• Shallots 30 g · 21 kcal
• Garlic 6 g · 9 kcal
• Red Chili 5 g · 2 kcal
• Galangal 10 g · 7 kcal
• Lemongrass stalk 15 g · 15 kcal
• Bay Leaves 1 g · 0 kcal
• Water 50 g · 0 kcal
• Vegetable Oil 15 g · 132 kcal

👨‍🍳 Instructions

1. Cut tempeh into desired cubes or rectangles. Lightly fry the tempeh in hot vegetable oil until golden brown on all sides; set aside.
2. In a food processor or mortar, finely grind shallots, garlic, red chili, galangal, and the white part of the lemongrass stalk to form a smooth paste.
3. Heat 1 tablespoon of fresh oil in a wok or pan. Sauté the spice paste and bay leaves until fragrant and slightly browned, about 3-5 minutes.
4. Add the fried tempeh, kecap manis, and water to the pan. Stir well to coat the tempeh evenly with the sauce.
5. Bring the mixture to a simmer, then reduce heat to low. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens and coats the tempeh beautifully.
6. Serve Tempeh Kecap hot with steamed rice and a side of fresh vegetables if desired.