I first had this tempeh and kentang goreng (Indonesian stirfried tempeh and potatoes) when I was studying Gamelan in Bali. We students all lived on top of a mountain where there are dormitories, a kitchen, a library, and tons of space for dancing, painting and learning to play gamelan. It was smack in the middle of nowhere, surrounded by nature, and there was good food.
We had most of our meals there, and the chef (wife of the person running the place) cooked this amazing tempeh and kentang one day. Then, I had no idea what tempeh was, but it was delicious. I asked the chef how to make it, and the rest is history. I later found out that this is a very common dish in Indonesia.
- 1 packet tempeh (I found mine at Trader Joes in the vegetarian section), cut into fry-sized pieces
- 2 potatoes, cut into fry-sized pieces and soaked in water for about 30 minutes
- 1 heaping tablespoon chili paste
- 2 heaping tablespoons sweet Thai chili sauce
- oil for frying
- 1/2 + 1/2 teaspoon salt
Lightly salt the tempeh pieces with 1/2 teaspoon of salt, then toss to mix evenly.
In a heated skillet, add 2-3 tablespoons of oil and fry the tempeh pieces until they are golden brown on all sides.
Drain the potatoes, then add 1/2 teaspoon of salt. Toss to mix evenly.
In a heated skillet, add 3-4 tablespoons of oil and fry the potato pieces until they are golden brown on all sides. Set aside.
In the same skillet, add chili paste and sweet Thai chili sauce. Mix to combine.
Add the fried tempeh and fried potatoes to the skillet, and mix to coat the tempeh and potatoes evenly with the chili paste and chili sauce.
Serve and enjoy.