Tuesday, July 30, 2013

Indonesian Tempeh

My cousin-in-law Ay Ling's Indonesian tempeh recipe.

 She is the most carnivorous person I know, but/and she eats this all the time. She writes, "While living in Indonesia, I loved it so much that I had it practically every day!  Never tire of it!" 

If you make it, you'll see why.

Indonesian Tempeh

several limes, or a bottle of lime juice

olive oil

Cut the tempeh into strips 1" wide and 1/4" thick, or even thinner. Lay in a flat-bottomed container such as a baking dish. (Non-reactive!) It's okay to stack the pieces. Squeeze limes until you have enough juice to completely cover them. One lime gives about 2 T juice.

Put in fridge and marinate 5 to 8 hours.

Drain the tempeh and pat it dry with paper towels or dish towels. Sprinkle salt on both sides.

Put a good layer of oil in a frying pan, just a bit more than half the thickness of the tempeh. (So if your tempeh is 1/4", oil is a little more than 1/8" deep.) Heat over medium high. 

Fry tempeh on both sides until golden. Drain on paper towels or brown paper bags. 

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