oz (120 g) garlic
6 kaffir lime leaves
5 cups coconut oil
1 tsp sea salt
1 tsp black pepper
1 lb (500 g) palm sugar (gula merah)
Cut the block of tempe into thin sticks, then fry with the peanuts in the coconut oil for 10 minutes until brown.
Crush the chilies, garlic and shallots in a mortar and pestle, then fry in coconut oil for 3 minutes.
Add the tempe and peanuts to the frying pan and cook further.
Season with kaffir lime leaves, salt, pepper and palm sugar.
Serve with white rice or with jackfruit or pumpkin soup.
Serves 4–6.
Kering Tempe
(SPICY CRISP-FRIED SOYBEAN CAKE)
Kering tempe is a very exciting, nutritious, flavorful village specialty. This vegetarian soybean-based protein boost is easy to make and has a delicious crunchy texture (kering means dry or dried out). The core ingredient is Bali’s superlative, inexpensive, pale yellow block of fresh tempe—awakened, agitated and brought to life by blazing, fiery, scarlet red chilies and spices.
Recipe Courtesy of I Wayan Sudirna, head chef at the Tanis Villas resort in Nusa Lembongan. www.tanisvillas.com, December 2011.
1 lb (450 g) soybean-based block of tempe
15 red bird’s eye chilies, seeded and sliced diagonally
3 shallots, peeled and sliced thinly
8 cloves garlic, peeled and cut up
5 oz (150 g) palm sugar
¾ tsp tamarind, soaked in water
1½ pieces fresh galangal root, one inch long
¾ tsp shrimp paste
3 salam leaves
sea salt
coconut oil
Cut the tempe into small rectangular sticks, deep fry-dry until crisp and brown. Drain and set aside.
Deep fry the red chilies, shallots and garlic and set aside.
Peel the galangal root and crush.
Heat the palm sugar in a pan until melted, then add the galangal, salam leaves, shrimp paste, salt, oil and tamarind water.
Continue frying at a low temperature until the sauce thickens and the palm sugar caramelizes.
Add the fried ingredients (tempe, onions, red chilies and garlic) to the frypan. Stir until everything is well mixed and well coated.
Serve with steamed white rice (nasi putih) or ceremonial nasi kuning.
Serves 4–6.
CHAPTER FIVE
The Balinese Bumbu: A Sacred, Powerful Paste
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