📝 About This Recipe
Transport your taste buds to the vibrant streets of Central Java with this iconic Tempeh Kecap, a dish that perfectly balances the earthy nuttiness of fermented soy with the deep, caramel-like sweetness of Indonesian Kecap Manis. This recipe features crispy-fried tempeh batons tossed in a glossy, aromatic glaze infused with galangal, lemongrass, and fiery bird's eye chilies. It is a quintessential Indonesian comfort food that proves plant-based cooking can be incredibly bold, complex, and satisfying.
🥗 Ingredients
The Protein
- 500 grams Tempeh (cut into 1/2-inch batons or small cubes)
- 1 cup Vegetable Oil (for shallow frying the tempeh)
- 1/2 teaspoon Salt (to season the tempeh before frying)
Aromatics and Spices
- 6 pieces Shallots (thinly sliced)
- 4 cloves Garlic (thinly sliced)
- 3 pieces Large Red Chilies (sliced diagonally)
- 2-4 pieces Bird's Eye Chilies (kept whole or sliced for extra heat)
- 1 inch Galangal (sliced into rounds and bruised)
- 1 stalk Lemongrass (white part only, bruised)
- 3 pieces Indonesian Bay Leaves (Salam Leaves) (substitute with regular bay leaves if unavailable)
The Glaze
- 5 tablespoons Kecap Manis (Sweet Soy Sauce) (use a high-quality brand like ABC or Bango)
- 1 tablespoon Light Soy Sauce (for saltiness)
- 1 tablespoon Palm Sugar (finely shaved)
- 1 teaspoon Tamarind Paste (dissolved in 2 tablespoons of water)
- 1/4 cup Water
👨🍳 Instructions
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1
Begin by prepping the tempeh. Cut the blocks into uniform batons (about 2 inches long and 1/2 inch thick). Lightly toss them with 1/2 teaspoon of salt.
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2
Heat the vegetable oil in a large wok or skillet over medium-high heat. Once the oil is shimmering, fry the tempeh in batches until golden brown and crispy on all sides (about 5-7 minutes). Drain on paper towels and set aside.
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3
Remove most of the oil from the wok, leaving about 2 tablespoons. Lower the heat to medium.
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4
Add the sliced shallots and garlic to the wok. Sauté for 3-4 minutes until they are fragrant and the edges start to turn golden.
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5
Add the galangal, lemongrass, bay leaves, and all the sliced chilies. Stir-fry for another 2 minutes until the chilies soften and release their oils.
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6
Pour in the Kecap Manis, light soy sauce, palm sugar, and the tamarind water. Stir well to combine the liquids with the aromatics.
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7
Add the 1/4 cup of water to the mixture. Bring the sauce to a gentle simmer. Let it bubble for 2-3 minutes until it begins to thicken slightly and looks glossy.
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8
Return the fried tempeh to the wok. Toss vigorously to ensure every piece of tempeh is thoroughly coated in the dark, sticky glaze.
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9
Continue to cook for another 3-5 minutes on low heat, allowing the tempeh to absorb the flavors of the sauce. The sauce should reduce until it is thick and clings to the tempeh without being 'soupy'.
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10
Taste and adjust seasoning. If you prefer it saltier, add a splash of soy sauce; if you want more tang, add a drop more tamarind.
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11
Remove the lemongrass stalk, galangal slices, and bay leaves before serving. Transfer to a platter and serve immediately while warm.
💡 Chef's Tips
For the best texture, ensure the tempeh is fried until truly crispy; this prevents it from becoming soggy once the sauce is added. If you cannot find Indonesian Bay Leaves (Daun Salam), use regular bay leaves with a tiny pinch of cinnamon to mimic the earthy aroma. Kecap Manis is the star here—don't substitute with regular soy sauce and sugar, as the flavor profile is uniquely thick and molasses-like. To make it a 'dry' version (Orek Tempeh), continue cooking until the sauce is completely caramelized and almost no liquid remains. If you are sensitive to spice, remove the seeds from the large red chilies and omit the bird's eye chilies entirely.
🍽️ Serving Suggestions
Serve alongside a steaming bowl of Jasmine rice or Nasi Uduk (coconut rice) for a complete meal. Pair with a side of 'Acar Kuning' (Indonesian pickled vegetables) to provide a bright, acidic contrast to the sweet glaze. Add a crispy fried egg (Telur Ceplok) on top for extra protein and a rich, runny yolk. Serve as part of a traditional Rijsttafel or Nasi Campur platter with stir-fried greens like Kangkung (water spinach). Enjoy with a tall glass of iced Jasmine tea or a cold lager to balance the heat and sweetness.