TempeH kecap

Difficulty rating: Easy

Our go-to way to eat tempeh! If you’re looking for an easy, delicious and authentic tempeh dish, look no further than this gem right here. Side note: Kecap Manis (sweet soy sauce) is actually very easy to find in the UK - it can be found in most major supermarkets or Asian stores.

Recipe by Daily Cooking Quest



  • 300 grams tempeh, cut into matchsticks

  • 1 lemongrass (Indonesian: sereh), bruised and knotted

  • 2 Indonesian bay leaves (Indonesian: daun salam)

  • 2 red chilies (Indonesian: cabe merah besar), thinly sliced diagonally

  • 1 teaspoon salt

  • 1 tablespoon palm sugar (Indonesian: gula Jawa)

  • 3 tablespoon sweet soy sauce (Indonesian: kecap manis)

  • oil, for deep frying and for sautéing

  • Grind the following into spice paste

  • 50 grams shallots (Indonesian: bawang merah)

  • 3 cloves garlic (Indonesian: bawang putih)

  • 1 inch galangal (Indonesian: lengkuas)


  1. Heat enough oil in a frying pan for deep frying. Deep fry tempeh until golden brown, drain on wire rack/paper towel.

  2. Remove almost all the oil from the frying pan, and leave about 2 tablespoon of oil. Sauté spice paste, lemongrass, and bay leaves until fragrant, about 3 minutes.

  3. Add red chilies and sauté until wilted, about 2 minutes.

  4. Return the fried tempeh to the pan, season with salt, palm sugar, and sweet soy sauce. Toss/stir until the tempeh pieces are fully coated with the sweet soy sauce. 

  5. Turn off heat and serve immediately with steamed white rice.