Tempe Kecap (Indonesian Style Sweet and Sticky Tempeh)

Prep Time: 15m | Cook Time: 20m | Servings: 4

Ingredients

• 400g tempeh, sliced into mini matchsticks
• 50g roasted salted peanuts, crushed
• 3 tbsp kecap manis
• 1 tbsp palm sugar, or to taste
• 1/2 tsp salt
• 1/4 cup water
• 4 makrut lime leaves, finely sliced with spine removed
• 1 red chilli, sliced (optional)
• oil, for frying

Chunky Aromatics Paste

• 2 shallots
• 3 garlic cloves
• 1 stalk lemongrass, white part only
• 1 chunk ginger, or galangal

Instructions

1. Slice the tempeh and chilli. Finely slice the lime leaves.
2. In a small food processor or blender, blend together the shallots, garlic, lemongrass core, and ginger or galangal into a chunky paste.
3. Heat a few inches of oil in a large wok. Deep fry the tempeh in batches until golden and very crispy, about 5 minutes per batch. Set aside.
4. Remove all but 2-3 tablespoons of oil from the wok. Return to medium heat and add the blended aromatics and lime leaves. Fry for a few minutes until fragrant.
5. Add the chilli, fried tempeh, and half the peanuts. Stir-fry for 1-2 minutes, then add the kecap manis, sugar, and water.
6. Cook until everything is evenly coated and sticky. Serve immediately, topped with the remaining crushed peanuts. Best enjoyed with hot rice.