📝 About This Recipe
A quintessential staple of Javanese cuisine, Tempeh Goreng transforms humble fermented soybeans into a golden, umami-packed delicacy. This recipe uses a traditional 'ungkep' method, simmering the tempeh in a fragrant bath of coriander, garlic, and turmeric before frying to achieve a satisfyingly crisp exterior and a tender, flavorful heart. It is the perfect plant-based protein that bridges the gap between a nutritious snack and a hearty main component.
🥗 Ingredients
The Star Ingredient
- 500 grams Fresh Tempeh (sliced into 1/2 inch thick rectangles or triangles)
Aromatic Brine (Bumbu)
- 5 cloves Garlic (peeled and smashed into a paste)
- 2 teaspoons Coriander Seeds (toasted and ground)
- 1 teaspoon Turmeric Powder (for vibrant golden color)
- 1.5 teaspoons Salt (adjust to taste)
- 250 ml Coconut Water (substitute with plain water if unavailable)
- 2 cm Galangal (bruised)
- 2 pieces Indonesian Bay Leaves (Salam Leaves) (optional, for earthy aroma)
For Frying
- 2 cups Vegetable Oil (high smoke point oil like canola or sunflower)
Sambal Kecap Dipping Sauce
- 4 tablespoons Sweet Soy Sauce (Kecap Manis) (thick and syrupy)
- 3-5 pieces Bird's Eye Chilies (thinly sliced)
- 2 pieces Shallots (thinly sliced)
- 1 teaspoon Lime juice (freshly squeezed)
👨🍳 Instructions
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1
Begin by preparing the tempeh. Slice the blocks into uniform pieces, about 1/2 inch thick. For better flavor absorption, lightly score the surface of each slice with shallow diagonal cuts.
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2
In a mortar and pestle or a small blender, grind the garlic, coriander seeds, salt, and turmeric together until a smooth paste forms.
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3
In a wide skillet or saucepan, combine the spice paste with the coconut water (or plain water), bruised galangal, and salam leaves.
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4
Bring the liquid to a gentle simmer over medium heat, stirring to ensure the spices are well incorporated.
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5
Carefully arrange the tempeh slices in the pan in a single layer. The liquid should almost cover the tempeh.
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6
Simmer the tempeh for about 10-12 minutes, turning them halfway through, until the liquid has mostly evaporated and the spices have infused into the soy blocks.
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7
Remove the tempeh from the pan and let them sit on a wire rack for 5 minutes. This allows the surface to dry slightly, ensuring a crispier fry.
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8
While the tempeh dries, prepare the Sambal Kecap by mixing the sweet soy sauce, sliced chilies, shallots, and lime juice in a small bowl. Set aside.
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9
Heat the vegetable oil in a deep frying pan or wok over medium-high heat until it reaches approximately 350°F (175°C).
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10
Carefully lower the tempeh slices into the hot oil in batches. Do not overcrowd the pan, as this will drop the oil temperature and lead to greasy tempeh.
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11
Fry for 3-4 minutes per side, or until the tempeh reaches a deep golden-brown color and feels firm to the touch.
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12
Use a slotted spoon to remove the tempeh and drain on paper towels to remove excess oil.
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13
Serve immediately while hot and crunchy with the prepared Sambal Kecap on the side.
💡 Chef's Tips
Use fresh tempeh that smells nutty and mushroom-like; avoid any with slimy textures or sour odors. Simmering in coconut water instead of plain water adds a subtle sweetness and richness that defines authentic Javanese recipes. Make sure the oil is hot enough before frying; if it’s too cool, the tempeh will soak up oil and become soggy. For an even crunchier version, you can lightly dust the marinated tempeh with rice flour before frying. If you have leftovers, they can be reheated in an air fryer at 375°F for 3-5 minutes to restore the crispness.
🍽️ Serving Suggestions
Serve as a side dish alongside Nasi Goreng (Indonesian Fried Rice) for a complete meal. Pair with a fresh vegetable salad or 'Lalapan' (raw vegetables) and a squeeze of lime. Enjoy as a high-protein snack dipped in spicy peanut sauce or Sambal Terasi. Accompany with a cold glass of Jasmine iced tea to balance the savory and spicy notes. Place inside a wrap or sandwich with pickled cucumbers and spicy mayo for a fusion lunch.