Dians tempeh manis

Name: dians tempeh manis
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Indonesian
Ingredients: 2 shallot; 4 toe garlic; 2 cm fresh ginger; 1 Red pepper; 250 g tempeh; 300 ml peanut oil to fry; 25 g palm sugar; 4 el ketjapmarinademanis

Tempeh with shallot, garlic, ginger, red pepper and sweet soy sauce.

Ingredients

Kitchen Stuff

1 mortar

Directions

Slice the shallots, garlic, ginger and pepper coarsely. Put everything in the mortar and crush fine (boemboe).
Cut the tempeh into thin strips.
Heat at least 1 cm of peanut oil in a Wok pan and deep-fry the tempeh in about 8 minutes or until the tempeh is golden brown and crispy.
Remove from the pan and let the strips drain on a paper towel covered with kitchen paper.
Heat 1 tbsp oil and the Bumbu spice in a stir-fry stir-fry 2 min. Add the palm sugar and stir for 2 minutes until it is caramelised.
Add the strips of tempeh and the ketjapmarinademanis, season with salt and salt and scoop well.