Fried tempé

Fried tempé

Tempé goreng

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From
South East Asian Food

Tempé, made from yeasted soya beans, is an excellent high-protein substitute for meat. You can buy it fresh in an oblong cake from Asian food stores or some health-food shops. In Java tempé has been the common person’s most accessible protein next to terasi.

Ingredients

Quantity Ingredient
3 small garlic cloves
1/2 teaspoon ground coriander
1 tablespoon water
250g tempe, cut into 5 x 3 x 1 cm slices and scored a little with a fork
oil, for deep-frying
salt, to taste

Method

  1. Mash the garlic and coriander together and mix them with the water. Rub this marinade over the tempé slices and leave them to stand for at least 15 minutes, and preferably until dry.
  2. Heat the oil in a wok and deep-fry the tempé slices until they are brown. Lift out, drain and salt them.
  3. Serve fried tempé with a ‘wet’ vegetable or fish dish or a stir-fry, a sambal and rice for a satisfying family meal.
Tags:
SBS
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