Tempe Chili Padi
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A spicy and savory Indonesian dish featuring marinated tempeh fried until crispy and then sautéed with a blend of hot peppers, garlic, shallots, and a tangy tamarind sauce.
00:45:00 total
Serves 4
medium
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Ingredients
- tempeh - 330 grams (cut lengthwise and then sliced diagonally)
- instant tempeh marinade - 1 tablespoon
- cornstarch - 4 tablespoons
- water - 3 tablespoons (for marinade)
- garlic cloves - 5
- shallots - 6
- red bird's eye chili - 50 grams
- green bird's eye chili - 50 grams
- kaffir lime leaves - 4
- mushroom broth powder - 2 teaspoons
- granulated sugar - 2 teaspoons
- ground pepper - 1/8 teaspoon
- water - 100 ml (for sautéing)
- tamarind water - 1 tablespoon
Instructions
- Prepare the Tempeh: Cut the tempeh lengthwise and then slice it diagonally.
- Marinate the Tempeh: In a bowl, mix the instant tempeh marinade, cornstarch, and water. Then, add the tempeh and stir until well coated.
- Fry the Tempeh: Heat oil in a pan and fry the tempeh until golden brown. Drain and set aside.
- Prepare the Spice Paste: In a food chopper, combine garlic, shallots, red and green bird's eye chilis, and kaffir lime leaves. Blend until smooth.
- Sauté the Spice Paste: Sauté the spice paste over medium heat until fragrant. Then, add water, mushroom broth powder, granulated sugar, ground pepper, tamarind water, and the fried tempeh. Stir briefly.
- Serve: The Tempe Chili Padi is ready to be served.
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