Kompas.com – Dry Sweet wet wet tempeh is a simple side dish that is rich in taste. A blend of sweet, spicy, and savory makes this dish suitable for all situations.
For lovers of spicy food, this dish can be an appetizing friend. Plus the distinctive aroma of petai and spices, every bribe feels more delicious.
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Tempe that is fried until slightly dry makes the texture remain crispy. Then, the perfectly absorbed seasoning gives a distinctive taste that is addictive.
In this article, it will be discussed how to make dry spicy wet tempeh. This recipe is adapted from the book “525 Collection of Mak Nyusss Recipes! “By Mrs. Prudianti Tedjokusuma.
Wet tempeh dry recipe
Material
- 1 tempe board, slice the thin box
- 5 pieces of petai, thinly sliced
- 3 cloves of onion, finely sliced
- 2 cloves of garlic, finely sliced
- 3 red chili, finely sliced
- 1 tsp of tamarind acid
- 1 tablespoon brown sugar
- Salt to taste
- Sweet soy sauce to taste
- 2 bay leaves
- 1 galangal, memor
- 200 cc of water
- 5 tablespoons of cooking oil
- Fried tempeh with medium oil until slightly dry. Lift and set aside.
- Saute onion and garlic until wither. Add chili and petai, stir until fragrant.
- Add bay leaves, galangal, and tamarind. Add water, brown sugar, salt, and sweet soy sauce, then stir well.
- Add tempeh, stir until the spices are absorbed and the sauce dries.
- Remove and serve dry wet spicy sweet tempe while warm.
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