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Recipe

Tempe manis

Tempeh fried, then glazed with shallot, chili, palm sugar, and sweet soy. A plant-based dish from the Balinese class menu in Petulu.

All recipes·Serves 4 side servings·Prep 10 minutes·Cook 15 minutes

A guest stir-frying at a wok in a village kitchen

Tempe manis is sweet-savory tempeh. The slices are fried until the edges crisp, then tossed in a quick glaze of shallot, garlic, chili, palm sugar, and kecap manis.

It is on the regular class table and on the vegetarian menu. Nothing about it depends on meat stock.

Ingredients

  • 300g tempeh, sliced into thin strips
  • Coconut oil, for frying
  • 4 shallots, sliced
  • 3 garlic cloves, sliced
  • 2 bird’s eye chilies, sliced
  • 1 tablespoon palm sugar
  • 1 tablespoon kecap manis (sweet soy sauce)
  • 1 teaspoon lime juice
  • Salt, only if the soy is not already salty

Method

  1. Fry the tempeh in a shallow layer of coconut oil until golden. Drain it. Crowded tempeh steams and stays pale.
  2. In the same wok, soften the shallot, garlic, and chili over medium heat.
  3. Add palm sugar and kecap manis. Let the sugar melt into a short glaze.
  4. Return the tempeh and toss until coated. Finish with lime juice. Eat with rice while the edges are still crisp.

Sweet soy varies. Start with less than you think, then taste. The palm sugar already carries the sweetness.