Kering Tempeh-Fried Tempeh with Sweet and Spicy Glace

Deep-fried tempeh with sweet and spicy glace (kering tempeh) is one of the most delicious Malaysia/Indonesia tempeh dish. 

Ingredients:

• 500g tempeh, cut into 2 inch matchsticks
• 2 tbsp oil
• 1 red chili, cut into thin diagonal slice
• 4 kaffir lime leaves, cut into thin strips
• ½ tsp coriander powder
• 100g palm sugar or brown sugar as substitute
• 1 tsp salt
• 50ml tamarind liquid

Grind into paste:

• 50g shallots
• 3 cloves garlic
• 3 red chillies, reduce if prefer less heat
• 1 inch galangal

Method:

Prepare enough oil for deep frying. Once the oil is hot enough, deep dry the tempeh until golden brown and crispy. Set aside and drain t remove excess oil.

Heat oil in a wok, saute spice paste, chillies, lime leaves and coriander powder until fragrant.

Add palm/brown sugar, salt and tamarind liquid. Cook until boiling and bubble vigorously. Once the sauce is really thick and reduced, return the fried tempeh into the wok and toss until the tempeh pieces are fully coated with the sauce. Turn off heat and serve immediately or at room temperature.