Crispy Spicy Tempe (Kering Tempe)

Dry soy bean cake with serai spice, Fer­mented soy bean cake seems as daily dish in Indone­sian fam­ily. For­merly, it was only known by Javanese peo­ple but nowa­days, it has become the world’s atten­tion. It is made of fer­mented soy bean. Beside it is an alter­na­tive of plant of pro­tein source, it can become an antiox­i­dant of many dis­eases and decreases amount of level and high fiber.

If you often become a trav­eler, of course you’ve known this food. Dry fer­mented soy bean cake with spicy cover is often used as sup­ply on a trip. If the cook­ing is right, it can be kept foe along time and the fla­vor doesn’t change.

Dry Soy Bean

Photo credit :www.agsfood.net

Ingre­di­ents:

• 350 g fer­mented soy bean cake, cut into 1x3 cm size
• 75 g Anchovies, dry fried
• 100 g green chilies, sliced crossly and fried dryly
• 5 tbsp cook­ing oil
• 50 g brown sugar
• 1 tsp tamarind extract
• Salt

Direc­tions:

1. Fry fer­mented soy bean until it is dry and brown­ish. Take out and drain.
2. Grind spice and cook in some oil. Add brown sugar and tamarind, cook until it is dry.
3. Add fried fer­mented soy bean, Anchovies fish, and slices of green chilies. Mix and serve.