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.
Serve with
Sambal
This quintessential Southeast Asian condiment is usually made only with spicy chili peppers and salt. It is occasionally adapted with lime juice, onions, sugar, ginger,... Read more
WHERE TO EAT The best Tempe goreng in the world (according to food experts)
