tempeh kering manis

Tempeh kering manis also known as kering tempeh or caramelized tempeh in palm sugar is a quite popular dish in Indonesia, you can serve this dish as snacks or as an accompaniment to a main course. The key to making the best tempeh kering manis lies in the best ingredients, only use freshly bought tempeh as old tempeh gives fungi taste to the dish. This dish can last about 2 months if you store it in an airtight container at room temperature.



Tempeh Kering Manis – Caramelized Tempeh in Palm Sugar


Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serve: 6

Tempeh Kering Manis – Caramelized Tempeh in Palm Sugar


  • 200 grams tempeh, cut into julienne
  • 3 daun salam (Indonesian bay leaves)
  • 2 cm galangal, crushed
  • 5 tablespoons palm sugar
  • 1 tablespoon kecap manis (Indonesian dark sweet soy sauce)
  • 1 teaspoon salt
  • 1 teaspoon tamarind
  • oil for frying
  • 1 tablespoon of oil for sauteing
  • 100 ml water
  • Spice paste:
  • 2 red onions or 6 shallots
  • 2 cloves garlic
  • 1 teaspoon coriander seeds
  • 2 kemiri (candlenuts), toasted
  • 1/4 teaspoon cumin


  1. Fried the tempeh until brown and crispy
  2. Sauteed spice paste with 1 tablespoon of oil
  3. Add Indonesian bay leaves, galangal, tamarind, and salt
  4. Add palm sugar and water, cooked until the sauce becomes thick and has a caramel-like texture
  5. Add tempeh and mix well until all caramel sauce incorporated
  6. Cool down tempeh kering manis before you store it in an airtight container