Sweet and spicy dry tempeh


Sweet and spicy dry tempeh

This Sweet and Spicy Dry Tempeh offers a harmony of textures: tempeh fried until dry and crispy combined with peanuts and crispy anchovies—each bite delivers a satisfying crunch. The sweet touch of brown sugar and sweet soy sauce blends with the warmth of spices like shallots, garlic, and fresh chilies, then enhanced by the distinctive aroma of bay leaves, kaffir lime leaves, and galangal. The slowly thickening sweet and spicy spices coat the tempeh, peanuts, and anchovies with layers of flavor full of character: fresh, warm, spicy, and sweet in one unforgettable deliciousness—perfect as a companion to warm rice or a delicious snack anytime.

Ingredients

Steps

  1. Cut the tempeh into thin, lengthwise slices.
    Cut the tempeh into thin, lengthwise slices. Cut the tempeh into thin, lengthwise slices.
  2. Then fry the tempeh until dry, set aside.
    Then fry the tempeh until dry, set aside. Then fry the tempeh until dry, set aside.
  3. Next, fry the peanuts until crispy.
    Next, fry the peanuts until crispy. Next, fry the peanuts until crispy.
  4. Wash the anchovies clean, then fry them until crispy, set aside.
    Wash the anchovies clean, then fry them until crispy, set aside. Wash the anchovies clean, then fry them until crispy, set aside.
  5. Finely ground spices (5 shallots, 3 garlic cloves, 3 large red chilies, 7 bird's eye chilies)
    Finely ground spices (5 shallots, 3 garlic cloves, 3 large red chilies, 7 bird's eye chilies)
  6. Saute the ground spices until fragrant, add galangal, bay leaves, and lime leaves.
    Saute the ground spices until fragrant, add galangal, bay leaves, and lime leaves.
  7. Add 100 ml of water, brown sugar, salt, chicken stock, tamarind water, granulated sugar, sweet soy sauce, stir well, adjust the taste. Cook over low heat while stirring until it thickens.
    Add 100 ml of water, brown sugar, salt, chicken stock, tamarind water, granulated sugar, sweet soy sauce, stir well, adjust the taste. Cook over low heat while stirring until it thickens. Add 100 ml of water, brown sugar, salt, chicken stock, tamarind water, granulated sugar, sweet soy sauce, stir well, adjust the taste. Cook over low heat while stirring until it thickens.
  8. Add the peanuts, tempeh and anchovies, stir quickly so that the spices are evenly distributed but be careful so that the tempeh doesn't fall apart, turn off the heat.
    Add the peanuts, tempeh and anchovies, stir quickly so that the spices are evenly distributed but be careful so that the tempeh doesn't fall apart, turn off the heat.
  9. Remove and ready to serve
    Remove and ready to serve
Languages
Süß-würziges trockenes Tempeh - Deutsch (German) version
Sweet and spicy dry tempeh - English version
Tempeh seco dulce y picante - Española (Spanish) version
Tempeh sec sucré et épicé - Français (French) version
Tempeh secco dolce e piccante - Italiana (Italian) version
甘くてスパイシーな乾燥テンペ - 日本語 (Japanese) version
달콤하고 매콤한 건조 템페 - 한국인 (Korean) version
เทมเป้แห้งรสหวานและเผ็ด - แบบไทย (Thai) version
甜辣干豆豉 - 简体中文 (Simplified Chinese) version
甜辣乾豆豉 - 香港繁體中文 (Traditional Chinese - Hong Kong) version