Tempeh frit
Photo : dyahahsina / Pixabay
Tranches de tempeh marinées à l'ail, à la coriandre et au curcuma, frites jusqu'à être croustillantes.
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Slice the tempeh
Cut the tempeh into slices about 5 mm (¼ inch) thick, roughly even in size.
- 400g tempeh
Make the brine
Crush the garlic with the salt into a smooth paste, then stir in the ground coriander, turmeric and warm water until well combined.
- 4 cloves garlic
- 1 tsp salt
- 1 tsp ground coriander
- ½ tsp ground turmeric
- 150ml warm water
✅ C'est prêt quand : mixture looks smooth and evenly colored
Soak
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Fry
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Serve
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Slice the tempeh
Cut the tempeh into slices about 5 mm (¼ inch) thick, roughly even in size.
- 400g tempeh
Make the brine
Crush the garlic with the salt into a smooth paste, then stir in the ground coriander, turmeric and warm water until well combined.
- 4 cloves garlic
- 1 tsp salt
- 1 tsp ground coriander
- ½ tsp ground turmeric
- 150ml warm water
✅ C'est prêt quand : mixture looks smooth and evenly colored
Soak
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fry
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
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The Story Behind the Dish
Tempeh is a firm cake of soybeans held together by a friendly mold, and it was invented in Java. It is mentioned in a Javanese text from the early 1800s, but it is probably much older.
Tempeh is cheap, filling and full of protein, so it is eaten almost every day in many Indonesian homes, most simply fried with garlic and coriander.
⭐ Why It's Famous
It is one of Indonesia's gifts to the world, now eaten by vegetarians everywhere.
💡 Fun Fact
Making tempeh is a bit like making cheese: cooked soybeans are wrapped in banana leaves with a starter and left warm for a day or two until they bind into a cake.
Central Java, Indonesia
-7.58°S, 110.82°E
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