Side dish40 minutes
Grilled corn with dabu-dabu and crispy tempeh
Sweet, lightly smoky corn gets a fresh, spicy topping of tomato, shallot and lime. Thin slices of crispy tempeh add savory flavor and a satisfying contrast.
INGREDIENTS
Tempeh recipes: from kecap to fresh herbs
Tempeh can take center stage, golden and crisp, simmer gently in coconut milk, or pair with the fresh flavors of cucumber, lime and herbs. This collection brings Indonesian and Malaysian dishes together with modern bowls, wraps and lunch dishes. Choose something with a glossy kecap sauce, spicy sambal or a fresh counterpoint — and discover how the way you cut and cook tempeh changes its texture.
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Side dish
Main course37 minutes
Green papaya salad with tempeh and sambal kecap
Crisp green papaya and cucumber get a fresh, spicy dressing of kecap manis, lime and chili. Golden-brown fried tempeh makes this a hearty main-course salad; fresh basil and crispy shallots add fragrance and extra crunch.
Main course45 minutes
Tempeh with kecap-lime glaze and cucumber herbs
Golden-brown tempeh gets a glossy coating of kecap manis, lime and chili. Crisp cucumber, fresh herbs and peanuts add freshness and bite; serve it with rice for a complete meal.
Main course60 minutes
Gado-gado with chunky peanut sauce
A generous Indonesian vegetable platter with lontong, egg, tofu and tempeh. The freshly pounded peanut sauce is creamy, slightly sour and spicy all at once; kroepoek adds a crisp contrast.