Tempe goreng
(Tempeh goreng)
Tempe goreng is an Indonesian fried tempeh dish, known for its crispy texture, rich umami flavor, and aromatic spices.
A staple in Javanese and Sundanese cuisine, it is made from tempeh, a fermented soybean cake that is deeply rooted in Indonesian food culture. Unlike tofu, which has a soft and spongy texture, tempeh is firm, chewy, and packed with a natural nutty taste, making it an ideal ingredient for frying.
To prepare tempe goreng, the tempeh is sliced and marinated in a fragrant blend of garlic, shallots, coriander, turmeric, and salt, sometimes infused with kaffir lime leaves for added aroma. Some regional variations involve simmering the tempeh in a spiced coconut broth before frying, giving it an even deeper flavor. Read more
The marinated tempeh is then fried in hot oil until golden brown and crispy, creating a perfect contrast between the crunchy exterior and the tender, meaty inside. Tempe goreng is highly versatile and is eaten in many ways—as a simple snack with sambal, as a protein-rich side dish in rice meals like nasi uduk or nasi campur, or as part of a larger feast.
Some variations coat the tempeh in batter before frying, resulting in tempe mendoan, a crispier, lighter version, while others caramelize it in kecap manis (sweet soy sauce), creating tempe goreng kecap, a slightly sweet and savory alternative.
