Galangal Fried Tempeh
The galangal that I planted some time ago has grown well in my backyard garden. After harvesting it for the first time at a celebration at home to be exact last year. I got 1 kg of galangal, it was very much and I even used almost all of it, apart from being at home I also distributed some of it to my siblings at that time.
Harvesting galangal is actually not difficult, because the galangal that I planted some time ago thrives in pots, but who would have thought that the plastic pot I used was destroyed because the tubers were too full. As a result, many galangal tubers appear on the surface of the soil, this is what makes it easier for me to harvest.
I chose young galangal to make this preparation, while I let the old ones thrive so that new shoots would grow quickly. Harvesting this time is indeed different, if I usually use galangal for rendang this time I will try to use it to make processed tempeh as a lunch menu. Actually, this is the first time I have made galangal tempeh, starting with being inspired by fried chicken cooked with galangal. I think tempeh as a substitute for chicken is not bad at all for this afternoon. And even this can be an inspiration for how to fry delicious tempeh for you vegan lovers.
Ingredients
1 board of tempeh
100 grams of galangal
4 cm turmeric
2 bay leaves
2 Spring onions
3 cloves of garlic
½ teaspoon coriander
Cooking Steps
Step 1
Prepare tempeh, cut tempe according to taste, marinate with salt for 5 minutes.
Step 2
Blend the spices, shallots garlic, turmeric and coriander. Then mix with tempeh
Step 3
Stir with galangal evenly. Grate the galangal, and add it to the tempeh which has been stirred with the yellow seasoning.
Step 4
After stirring then turn on the stove and cook until the spices are absorbed for about 15 minutes.
Step 5
After the spices are absorbed and dry, fry the tempeh until golden brown.
Results
Fried galangal tempeh is ready to be served. Serve with warm white rice to replace your meat, this is the right choice for your side dishes at home. The savory and crunchy taste of galangal is really felt, the aroma of the spices really tempts my tongue.
About The Author
A woman, firm and stubborn who is called "Nurul", born in July 1993, comes from Indonesia, Aceh province. My daily activity is work.
Besides working, I have several hobbies, namely reading, writing, cooking, gardening, making crafts, and traveling. From this hobby of mine, I will develop some inspiring content for all of you. I am also very happy to discuss positive new things with all of you.