Ingredients

  • Serves 2-4 people
  • 300 g tempe

  • 150 g bread crumbs

  • 1 L cooking oil

  • Batter Ingredients:

    1 egg

  • 50 g garlic, finely grated

  • 50 ml thick coconut milk

  • 80 g wheat flour

  • 100 g water

  • 5 g salt

  • 5 g sugar

  • 5 g chicken powder

  • 3 g white pepper powder

  • Spicy Sour Sauce:

    30 g butter

  • 40 g tomato sauce

  • 7 g sesame oil

  • 30 g oyster sauce

  • 15 g worcestershire sauce

  • 20 g chilli sauce

  • 19 g vinegar

  • 100 ml water

  • Saute:

    30 g onion, chopped

  • 10 g garlic, chopped

  • 10 g leek, sliced oblique 1 cm thickness

  • 5 g chicken stock powder

  • 18 g sugar

  • 1 tbsp cornstarch/cornflour (dissolved in 50 ml water)

Katsu Tempe Asam Pedas (Sweet and Sour Tempeh Katsu)
Recipe Courtesy of
Darmawan

Katsu Tempe Asam Pedas (Sweet and Sour Tempeh Katsu)

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A must try dish of Indonesian cuisine is Katsu Tempe Asam Pedas. With quintessential Chinese flavors this can be either a snack during tea time or as a side dish to go with rice. Bold in flavor and taste, this protein packed dish served with a spicy and sour sauce is simply irresistible.
  • Easy
  • 30 min
  • 20 min
  • 15 min
  • 3 steps
  • 26 Ingredients
  • Easy
  • 3 steps
  • 26 Ingredients
  • 30 min
  • 20 min
  • 15 min

Directions

  1. Make the wet batter

    • Add all the batter ingredients in a bowl.

    • Mix all ingredients until well blended and there are no lumps. Then set aside.

    Make the wet batter


  2. Making Tempe Katsu

    • Cut the tempe into 1 cm width, then flatten till ½ cm thick.

    • Place breadcrumbs in a container.

    • Dip the flattened tempe into the wet batter, then coat with breadcrumbs until completely coated. Repeat with all the pieces of tempe.

    • In a pan, heat up the oil to medium.

    • Carefully lower the tempe and deep fry the katsu tempe until golden brown. Do not crowd the pan. Remove, drain, and set aside.

    Making Tempe Katsu


  3. Prepare the spicy and sour sauce

    • Heat the butter in a pan and sauté the chopped garlic, onion, and leek until fragrant or slightly browned.

    • Add the spicy and sour sauce ingredients and stir. Add chicken stock powder and sugar, stir until the sugar dissolves and it comes to a boil.

    • Add the cornstarch solution and stir until the sauce thickens.

    Prepare the spicy and sour sauce


Plate and Serve!

  • Prepare a serving plate and arrange the Katsu Tempe on the plate. Serve with the sauce.

  • It can also be served with white rice.

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 300 g tempe

    • 150 g bread crumbs

    • 1 L cooking oil

    • Batter Ingredients:

      1 egg

    • 50 g garlic, finely grated

    • 50 ml thick coconut milk

    • 80 g wheat flour

    • 100 g water

    • 5 g salt

    • 5 g sugar

    • 5 g chicken powder

    • 3 g white pepper powder

    • Spicy Sour Sauce:

      30 g butter

    • 40 g tomato sauce

    • 7 g sesame oil

    • 30 g oyster sauce

    • 15 g worcestershire sauce

    • 20 g chilli sauce

    • 19 g vinegar

    • 100 ml water

    • Saute:

      30 g onion, chopped

    • 10 g garlic, chopped

    • 10 g leek, sliced oblique 1 cm thickness

    • 5 g chicken stock powder

    • 18 g sugar

    • 1 tbsp cornstarch/cornflour (dissolved in 50 ml water)

    Nutrition
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