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Tempe Goreng
Indonesian Fried Tempeh
Tempe Goreng is a beloved Indonesian dish of thinly sliced tempeh, marinated in a fragrant blend of garlic, coriander, and salt, then deep-fried until golden brown and delightfully crispy. It's a simple yet incredibly satisfying everyday staple, often served as a side dish.
ð§ ææ
- 400 g Tempeh
- 4-5 cloves Garlic
- 1 tsp Ground Coriander
- 1 tsp Salt
- 2-3 tbsp Water
- as needed Vegetable Oil
ðšâð³ äœãæ¹
- 1
Prepare the tempeh: Slice the tempeh block into thin, uniform pieces, about 0.5 cm (1/4 inch) thick. Uniformity in thickness will ensure even cooking.
â±ïž 5 minutes - 2
Make the marinade: In a small bowl or mortar and pestle, combine the roughly chopped garlic, ground coriander, and salt. Add 2-3 tablespoons of water to form a coarse paste. Mash or stir until well combined.
â±ïž 5 minutes - 3
Marinate the tempeh: Arrange the tempeh slices in a shallow dish or a resealable bag. Pour the garlic-coriander marinade over the tempeh, ensuring each slice is coated. Let it marinate at room temperature for at least 10 minutes, or up to 30 minutes for a more intense flavor.
â±ïž 10-30 minutes - 4
Heat the oil: Pour enough vegetable oil into a wok, deep skillet, or pot to reach a depth of about 5 cm (2 inches). Heat the oil over medium-high heat until it reaches approximately 175°C (350°F). You can test the oil by dropping a tiny piece of tempeh; it should sizzle immediately and float to the surface.
â±ïž 5-10 minutes - 5
Fry the tempeh: Carefully place the marinated tempeh slices into the hot oil in batches, ensuring not to overcrowd the pan. Fry for 3-5 minutes per side, or until the tempeh is a deep golden brown and has a crispy texture. Adjust the heat as needed to maintain the oil temperature.
â±ïž 6-10 minutes per batch - 6
Drain and serve: Remove the fried tempeh from the oil using a slotted spoon or spider strainer. Place on a wire rack set over a baking sheet or on paper towels to drain any excess oil. Serve immediately while hot and crispy.
â±ïž 1 minute
ð¡ ããã®ã³ã
- âFor extra crispiness, ensure the tempeh slices are uniformly thin.
- âThis dish is a versatile everyday side, perfect with rice and a spicy sambal.
- âDon't overcrowd the frying pan; fry in batches to maintain oil temperature and achieve optimal crispiness.
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- For a different texture, you can lightly coat the marinated tempeh in a mixture of rice flour and water before frying.
- Serve with a side of sweet and savory kecap manis (Indonesian sweet soy sauce) for dipping.