This tempeh dish we called it "serundeng tempeh " in Indonesia, It's reminded me my family back home, my mother use to cook this Fried tempeh in toasted coconut so often, I'm glad that I can find easily in grocery's store here where I lived.
tempeh is one of Indonesian food that I always have in the fridge,you can check some of my Tempeh recipe
- 2 block Tempeh
- 1/4 cup vegetable oil
- 1 1/2 cup unsweetened grated coconut
- 2 clove garlic ( chopped )
- 1 clove shallot ( chopped )
- 1/2 Tbsp fresh grated galangal
- 1 Tbs really thinly sliced lemon grass
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes
Cut tempeh in cube/lengthwise or what you prepare
In medium high, heat skillet with vegetable oil
fry tempeh until golden brown about two minutes each side and set aside
using the same skillet,with tablespoon vegetable oil fry chopped garlic and shallot until cook golden brown
add grated galangal,lemon grass cook for awhile
add grated coconut and season with salt and peppers
stir and toasting until coconut is cook or looks brown,turn off the heat
add soy nuts and fried shallot ( optional )
in the mixing bowl mix toasted coconut and fried tempeh together
serve with jasmine rice is recommended.
Here is the link from wikipedia how to Prepare/cook TEMPEH
In the kitchen, tempeh is often prepared by cutting it into pieces, soaking in brine or salty sauce, and then frying. Cooked tempeh can be eaten alone, or used in chili, stir frys, soups, salads, sandwiches, and stews. Tempeh has a complex flavor that has been described as nutty, meaty, and mushroom-like. Tempeh freezes well, and is now commonly available in many western supermarkets as well as in ethnic markets and health food stores. Tempeh performs well in a cheese grater, after which it may be used in the place of ground beef (as in tacos). When thin sliced and deep fried in oil, tempeh obtains a crisp golden crust while maintaining a soft interior—its sponge-like consistency make it suitable for marinating. Dried tempeh (whether cooked or raw) provides an excellent stew base for backpackers.