Tempeh Satay with Peanut Sauce

tempeh satay with peanut sauce

As an Indonesian, Tempe dish is always our favorite menu . It’s traditional fermented soybeans in cake form that rich in protein. Nowadays it’s popular worldwide as vegetarian cuisine. I’ve cooked tempeh in a lot of different ways, for example; Fried Tempeh, Tempeh Sweet Soy Sauce (Oseng Tempe), Tempe Mendoan and Tempeh Green Chili Soy Sauce (Tempe Cabe Ijo). Today’s post is Tempeh Satay with Peanut Sauce, I served this with steamed white rice, mmm delicious.

tempeh satay peanut saucetempeh satay

Tempeh Satay with Peanut Sauce
  • 400g Tempeh
  • 200ml Water
  • 2 Tablespoons Lemon juice
  • 2 Tablespoons sweet thick soy sauce (Kecap manis)
  • Salt and Pepper
  • Vegetable oil for frying
  • Skewers
  • For peanut sauce:
  • 1 red chili
  • 2 cloves garlic
  • 2 shallots
  • 2 Tablespoons vegetable oil
  • 150g peanut butter
  • 250ml warm water
  • 1 Tablespoon lime juice
  • 1 teaspoon palm sugar, finely chopped
  • ------------------------------------------
  • Garnish: 2 Tablespoons fried onion
  1. Cut tempeh into 2-3 cm cubes. Marinade with combination from water, lemon juice, soy sauce, salt and pepper.
  2. For the sauce, wash and minced the chili. Chop shallot and garlic. Heat oil in a pan, fry shallot and garlic. Add peanut butter and water, mix well. Simmer and stir well for 1-2 minutes. Season with lime juice, chili, salt and palm sugar.
  3. Remove the rest of the tempeh marinade, Heat oil in a pan, fry the tempeh all sides until golden brown. Strain with sieve, stick into skewers. Serve with peanut sauce and steamed rice. Topped with fried onion


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