Ingredients:300 grams of tempeh, cut into several piecesEnough frying oil for fryingEnough saltEnough water for boiling tempeh5 pieces of bird's eye chili (according to taste, add or reduce according to desired level of spiciness)2 large red chili peppers3 cloves of garlic2 tomatoes, cut into pieces1 green tomato (optional)2 cm of kencur, peeled

Boil the tempeh in boiling water until cooked, about 15-20 minutes. After that, drain. Fry the boiled tempeh until browned and dry. Drain on paper towel to remove excess oil. Prepare a mortar or blender to make the seasoning. Grind the bird's eye chili, red chili, garlic, tomato, lesser galangal, shrimp paste (if used), salt, and sugar until smooth.

Heat a little oil in a frying pan. Sauté the ground spices until fragrant and cooked. Remove the cooked spices and place them on a mortar. Add pieces of green tomato (if using) and add a little lime juice if desired. Crush the spices until well blended and slightly coarse. Place the fried tempeh on the mortar, then pound together with the seasoning until evenly distributed.

Tips for Making Delicious Kencur Tempe Penyet: Make sure you choose fresh and high-quality tempeh. Fresh tempeh will provide better results and a softer texture after boiling and frying. Before frying, boil the tempeh in boiling water for a few moments to make it softer. This helps the tempeh to absorb the seasoning more easily and reduces dryness when fried.

Fry the tempeh in hot oil until brown and crispy. Make sure the oil is sufficiently hot before adding the tempeh to prevent it from being too oily. When making the seasoning, make sure to adjust the consistency according to your taste preferences. Some people prefer a smooth seasoning, while others may prefer a slightly coarse seasoning to add texture. Source: Diadona.id