Kering Tempeh with Peanuts

Kering Tempeh is Indonesian dish commonly served with rice, yellow rice or nasi uduk (rice cooked in coconut milk and some spice paste). Some recipes call for bay leave, preferable asian bay leave which is wider. For me I like more with kaffir lime leaves (kieffer lime) in place of bay leave. Kaffir lime leave is commonly used in Indonesian recipe, it has a clean sharp citrus flavor and aroma. That's what I want it in this dish: sweet sour with a hint of citrus.

Kering Tempeh with Peanuts
300 g tempeh, thinly sliced
100 g raw peanuts, fry
oil for deep-frying

2 Tbs oil
2 cloves garlic, thinly sliced
1 medium red onion (or 4 shallots), thinly sliced
3 chillies, seeded and sliced
1 cm galangal, bruised
3 kaffier lime leaves
3 tbs brown sugar (with measuring spoon)
salt to taste
1 tsp tamarind paste diluted with-
2 tbs water (I used measuring spoon)

directions deep-fry tempeh and peanut separately until golden brown.

In a fry pan heat 3 tbs of oil add garlics and shallots for a few minutes until it fragrances and change color . Then add chillies, galanggal, kaffier leaves, sugar, salt and tamarind juice. Turn the heat low, continue until it get thickens about 3 minutes. Add tempeh and peanut together and mix well.
Remove the galangal before serve.



Vanessa... I hope this is recipe you're looking for ^______^ good luck !!