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Pan-fried Soybean Cakes (Tempeh Goreng) Recipe

Pan-fried Soybean Cakes (Tempeh Goreng) Recipe

Pan-fried Soybean Cakes (Tempeh Goreng) Recipe

Packed with nutrients and fiber, this Indonesian staple is a great appetizer for any day of the week or as part of a cultural dinner party. Tempeh used to be difficult to find but within the past few years even mainstream American supermarkets have begun to carry this healthful product in their produce department. Tempeh is made only in Indonesia and is always sold in long, rectangular shapes. Typically, they’re about half an inch (12 mm) in thickness, three inches wide (8 cm) by seven or eight inches long (20 cm). In the West, tempeh is sold in either clear plastic packaging labeled “tempeh” or in dark green banana leaves similarly labeled. This recipe is super easy and quick, resulting in a crisp, salty exterior, perfect for dipping with a sweet and spicy sauce like sambal oelek or Shrimp Paste Chili Sauce.

MAKES 10-12 PIECES
PREPARATION TIME : 5-6 MINUTES
COOKING TIME : 3 MINUTES

Ingredients :

    • Oil for deep-frying
    • 1 package of tempeh (8 oz/250 g)
    • Sprinkling of water
    • 2 teaspoons garlic powder
    • 11/4 teaspoons salt

CONDIMENT

Sambal oelek or Shrimp Paste Chili sauce

Method :

    1. Heat the oil in a large wok or deep pot over medium high heat.
    2. Slice the tempeh thinly on the diagonal so you have a somewhat rectangular shape, like a parallelogram. Place the sliced tempeh in a mixing bowl and gently sprinkle bits of water over all the tempeh.
    3. Evenly dust both sides of the tempeh slices with the garlic powder and salt. Allow it to marinate for 5 minutes while waiting for the oil to come up to temperature.
    4. Gently place a few of the tempeh in the oil and fry for 2 to 3 minutes on each side until golden brown. Drain on a paper towel. Serve warm with sambal oelek or Shrimp Paste Chili Sauce.