023e Grill Sate Fermented Soybean (Sate Tempe)



400 grams Tempe (fermented soybean cake) - not tofu

50 ml Coconut milk


2 cm Turmeric

3 pcs Candle nut

5 pca Shallots peeled

3 cloves Garlic peeled

2 pcs Red chillies seeded, chopped

4 tbs. Vegetable oil

1/2 tsp. Salt to taste


Slice the tempe into thin 2 cm cube. Set aside.

Make a rough paste out of red chillies, garlic, candle nut, turmeric and shallots either with mortar and pestle or food processor.

In a frying pan place four tablespoons of vegetable oil. Add the spice paste. Stir over low heat until the color turns golden. Add the coconut milk. Simmer until the sauce thickens a little. Turn down the heat. Add the tempe to the paste; mix it well. marinate for about 1 hour.

Place 4 pcs marinated tempe on a bamboo stick, one by one and grill it until the color turns golden.