Sate Tempe Plappa, Spicy and Sweet Tempeh Saté

Sate Tempe Plappa, Spicy and Sweet Tempeh Saté


Sate Tempe Plappa is a kind of sate that has spicy and sweet taste. This idea was borrowing from Sate Plappa of Madura island which is made from Beef. Tempe is processed from soybeans and fermented for 3-7 days depend on the area and the humidity. With a high contain of fiber, calcium, vitamin B and zinc, Tempe is very suitable for vegetarians. In Indonesia, tempe is often deep fried and enjoy by dipping it into spiced kecap manis (a mix kecap manis with chopped chilies and drizzled keylime).

Beside tempe, Kecap Manis is very common to be used in Indonesian cooking especially the Javanese cooking.  Kecap Manis or Indonesian sweet soy sauce is made from soybean as well.  With sweeter taste and more complex falvaor than regular soy sauce, Kecap Manis has an intensely dark brown and syrupy thicker sauce.  Kecap Manis is sweetened with coconut or palm sugar and seasoned with various ingredients, which generally include garlic and star anise.  If it’s not available there are many different recipes on the internet on how to make kecap manis.

Sate Tempe Plappa
Recipe by Nelly Eka Someilia

1 block tempe (tempeh)
1 tablespoon tamarind, dissolved in a small amount of luke warm water
kecap manis
2 tablespoons cooking oil

Spices to be ground:
– 3 long red chilies (cayenne pepper)
– 3 cloves garlic
– 1 shallot
– 2 candlenuts

1. Cut tempe into small diced. Combine with all ingredients and marinate for about 1 hour or more.
2. Thread tempe diced into skewers.
3. Grill on a BBQ while occasionally baste or smear with the remaining marinade until done. If you like a sweeter taste, add kecap manis into your remaining marinade.
4. Ready to serve.

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