Kering Tempeh

Indonesian Nasi Uduk is incomplete without the addition of kering tempeh. It's vegan, tastes great, and is really simple to make. The recipe for Kering Tempeh, which goes well with rice dishes, is provided here. I included a recipe for Nasi Uduk in my earlier post. Steamed or cooked with coconut milk and spices, it's a savory rice dish. The recipe may be read here. A well-known specialty from Jakarta is Nasi Uduk, which is a plate of robust rice surrounded by an assortment of side dishes. One of the three side dishes for Nasi Uduk, Kering Tempeh, will be covered in this post. When prepared this way, tempeh keeps well in the refrigerator for many weeks when kept in a closed container. Recipe Kering Tempeh, a complement for Nasi Uduk from Jakarta. It has a somewhat sweet and savory flavor.

Ingredients:

400 gr Tempeh

100 ml water

Plenty of oil to fry

Spices:

4 pcs shallots

2 pcs. garlic cloves

1 cm Galgant

2 pcs. bay leaves

100 gr coconut sugar powder

Pinch of salt

Preparation:

Cut tempeh into small long pieces, fry golden yellow in many hot oils, allow to cool.

Finely chop the shallots and garlic cloves, caramelize with 4 tbsp oil. Garet knock and add. Add coconut sugar, water, salt and bay leaves. Simmer for about 5 minutes. Taste may be salted.

Add the deep-fried tempeh, always stir and continue frying until the liquid has evaporated.

Remove the galant and bay leaves and serve the Kering Tempeh as a side dish for Nasi Uduk.

Kering Tempeh is not only served as a side dish for Nasi Uduk menu, but it is also served well for rice in general.

This post is the second part of the complete Nasi-Uduk menu.

Part 1: Nasi Uduk, Hearty Rice in Coconut Milk

Part 3: Empal Daging, Spicy Dried Beef

Part 4: Ayam Bumbu Rujak, Supplement for Nasi Uduk

Recipe Kering Tempeh, a complement for Nasi Uduk from Jakarta. It has a somewhat sweet and savory flavor.