Slices of tempeh marinated in garlic, coriander and turmeric, then fried until crisp. A vegan everyday side found on nearly every Indonesian dinner table, usually eaten with sambal and rice.
Marinate the tempeh
Mix the garlic, coriander, turmeric, salt and water, then soak the tempeh slices in it for ten minutes.
10 minHeat the oil
Heat the oil in a wok or deep pan until a slice of tempeh dropped in sizzles instantly.
Fry in batches
Lift the tempeh from the marinade, shaking off excess liquid, and fry in batches for four minutes per side until deep golden and crisp.
8 minDrain and serve
Drain the fried tempeh on paper towels and serve warm with rice and sambal.
No reviews yet — be the first to cook it.