Tempe kering

01 / ABOUT THE DISH

About the dish

Tempe kering is a dry, crisp tempeh dish that comes from Java, where tempeh has long been a staple protein source in daily cooking. This preparation involves slicing tempeh into thin matchsticks or small cubes, then deep-frying the pieces until they become golden brown and crunchy. After frying, the tempeh is coated in a caramelized glaze made from palm sugar, tamarind juice, garlic, galangal, and bird’s eye chilies, which creates a balanced sweet, salty, and mildly spicy flavor profile. Sometimes peanuts are added to the mixture, providing additional texture and richness. Tempe kering is often prepared in households as a side dish to accompany steamed rice, vegetable dishes, or other proteins. It is also commonly packed into lunch boxes or sold in markets as a snack that can be stored for several days without refrigeration. The preparation requires careful attention to ensure the tempeh remains crisp after it is mixed with the syrup, which is cooked just long enough to coat each piece without making it soggy. Some variations use soy sauce or aromatic makrut lime leaves to add depth, while others substitute granulated sugar for palm sugar, depending on preference and availability. Its popularity is partly due to its versatility, as it can be eaten as a main protein source, a topping for rice, or a savory snack on its own. Tempe kering is also widely prepared during festive occasions and gatherings, when larger batches are made in advance to serve many people.