I learnt this recipe for sambal from my mother-in-law. My recipe is the same as hers, except she doesn't heat the terasi. This tastes different every time I make it, although I'm not sure why.You can mix the sambal in a blender (with the oil from Step 5) or an earthen grinding bowl if you prefer. But a stone mortar is handy in Asian cuisine. This is in a recipe that goes well with "Tempeh Goreng", and "Tempeh Manis". Recipe by Mama fio

I eat tempeh almost everyday so I made these with as plain a flavour as possible. If you're serving these to adults, you can change the flavour dramatically with sambal (Indonesian flavored chili sauce).You could just fry the tempeh and sprinkle salt over the top, but dipping it in salty water will prevent it from going oily too. The tempeh doen't dirty the oil so much either, so you can save the oil for when you need it next. Recipe by Mama fio

Side dish. 135 cal per serving.Eat with rice and soupy vegetables.

MENDOAN in Banyumasan language, "mendo" means half-cooked or mushy. Mendoan means cooking with hot plenty of hot oil and cooking in a fast time so the dishes are not cooked all the way through. The raw food most often made in mendoan style is tempeh, served hot along with cayenne pepper or soy sauce. Mendoan tempeh can be eaten as a side dish, or snack to accompany a cup of tea or coffee while relaxing. Not only suitable eaten as a snack, tempe mendoan also be a suitable complement eaten with rice or clear broth soup.Traditionally in Banyumas, tempeh used to cook mendoan style is a kind of wide, thin tempeh --- one or two mendoan tempeh can also be made from ordinary tempeh which is sliced into thin but wide pieces. Mendoan tempeh, is easily found at traditional stalls in the former residencies of Banyumas and Tegal. For Banyumas, travelers buy tempeh mendoan as souvenirs in the Sawangan, Cilacap, Purwokerto and surrounding areas --- which is typical Purwokerto hawker center.Its unique taste helped this food spread to outside the Banyumas region, to the big cities in Central Java even to Jakarta. This dish can be made regardless of the amount of tempeh or flour, soft mendoan tempeh combined with crisp and fragrant chives makes it very tasty.There are some fundamental differences between kemul and mendoan tempeh. Mendoan is usually white, originally a typical Banyumas food that has spread to Yogyakarta and surrounding areas. Basic batter used in mendoan usually uses only flour and water mixed with spices like garlic, coriander, salt and flavorings that have been ground. The differences in batter ingredients also result in making kemul tempeh crisp (sometimes tend to be harsh), while mendoan tempeh tends to be soft.TIPS Use thick tempeh blocks that can be easily cut (better, if you have a grain tempeh sheet/unit ). Mendoan Tempeh should be sliced thin to speed up the cooking process in all parts of the tempeh, because thick tempeh would require a longer frying time. Use low/moderate protein wheat flour, not the high protein one because it will make the dough tough/clay-like. Using cake flour when making tempeh mendoan will produce a slightly crunchy texture outside and the inside that remains soft. Frying mendoan tempeh in hot oil (which is preheated to temperature), is one of the keys to success in the process of making mendoan tempe. Thus, part of the flour that coats the tempeh does not absorb oil. As a result, mendoan tempeh does not get wet by oil.

This Sticky Tempeh is my go-to for a quick, crave-worthy meal. It’s bold, slightly spicy, and just the right amount of sweet. Crispy pan-fried tempeh gets tossed in a glossy, sticky glaze that coats every bite. Totally plant-based and deeply satisfying—this one’s a weeknight winner.

I wanted to make chicken teriyaki, but I only had tempeh left in the fridge. My partner likes sweet and savory dish, so I added a bit of sweet soy sauce.

Tempeh Kemul are snacks made from tempeh fried in a flour batter. KEMUL, in Javanese means "blanket". In Wonosobo, tempeh kemul is sold by street venders as a companion for Bakso or Mie ongklok and sometimes also sold separately.These are very popular with the public as well as with tourists in Wonosobo, either foreign or domestic. Tempeh kemul is a favorite food for the people of Indonesia, and usually served hot. Tempe kemul can be served as a side dish to accompany warm rice, or as a snack accompanied by a green chili.Tempe kemul along with Geblek and Mie ongklok, identical to Wonosobo. Tempe kemul uses wheat flour, rice flour, and the most important is the wet tapioca (derived from the juice of grated cassava). Seasonings used are even more complete, namely: garlic, coriander, turmeric, candlenut, a little kencur, salt and flavorings. And to add flavor and aroma, chopped chives can also be used. But when it is hard to get chives, you can also use finely sliced scallions.There is a dish similar to tempeh kemul, called "tempeh mendoan." Although at first glance it seems no different, if we look closely, there are some differences, like color (mendoan tends to be white, and tempe kemul yellowish), batter (mendoan uses flour with herbs and water, and tempeh kemul uses a mixture of flour and rice flour together with other ingredients), seasoning (spicy mendoan simple, tempeh kemul slightly incomplete) and texture (mendoan tend to be soft, and tempeh kemul crisp).

In Indonesian, "goleng" means "bake, fry, cook".Tempeh Goleng is an Indonesian dish made up of simple and spicy ingredients that go very well together. This is the only thing I order when I go to Indonesia. I wanted to make it in Japan, so I came up with this version.-Homemade tempeh falls apart easily, so coat it in flour.-Of course, you can also use store-bought tempeh with this recipe!-It will also taste good if you use Japanese-style Worcestershire sauce or soy sauce as a sauce. Make your own variation. Recipe by *chifon*

Everyday there is something new in life. I just found out about Tempeh, a healthy five grain ancient product that is good for you.

Tempeh is my favorite Indonesian fermented soy ingredient. Traditional tempeh is made by adding the tempeh bacteria to cooked tender soy beans and allowing it to ferment for 1-2 days. Unlike the natto, tempeh has no taste or smell and it is easier to handle. It is an essential ingredient in Indonesian cuisine. Here's my effort at reproducing it.-If you have no time, slice the tempeh as it is, pour in a sauce, or soy sauce to eat it, or serve it as a side dish.-These are hard to flip it over. Use a lid or plate to make it easier to flip.-They burn very easily, so cook over very low heat. Recipe by *chifon*

You can make this recipe vegan by replacing egg by flax or chia egg