An Easy Tempeh Recipe To Enjoy Simplicity

Erin Saiof
The CookBook for all
3 min readOct 26, 2020
My version of Tempe Penyet

Some of you probably already familiar with the word Tempeh or in Indonesia; we simply write it without h at the end. Tempeh is fermented soybean using Rhizopus oligosporus. Many articles have described it as healthy and nutritious. First of all, I really love tempeh because it is yummy, and secondly, that’s the source of protein that my mom cooks when the price of fish is expensive, or it is out of stock.

Among many things that you can make out of tempeh, in this article, I am going to share the way I make my Tempe Penyet, literally means pounded tempeh.

What you need:

A small block of tempeh (you can get it in an organic shop or Asian food shop or better yet, Indonesian food shop)

2 cloves of garlic

1 clove of shallot (optional)

1 rotten like red chilli (skip this if you don’t like spicy food, or add more if you like it spicy)

1/4 tsp of salt (or slowly add more to taste)

1 tbsp oil to sauté

How to:

Slice your tempe block in half on the width section, so it is not too thick. Slice your garlic in half and cut the shallot into 3 pieces.

Please turn on your stove and put it to medium heat, and put the oil in. Once heated up, place your tempe and garlic and shallot at the side. For the garlic, make sure they are golden brown. A bit burned is ok. While the tempeh can stay a bit longer.

Get a small bowl or container and place your rotten like chilli and salt. Once the garlic and shallot are ready, put them into the same bowl. Technically all these needed to be grounded with a piece of stone; however, if you only have a fork or spoon, then just try to crush all of them. If they cannot be crushed, then manage to mix and cut them into small chunks and make sure they are mixed well.

Don’t forget to flip your tempeh; you can do about three to five minutes on each side, depends on how brown you want it to be. Once done, shut off the stove, and place your tempeh inside the bowl of mixed garlic, shallot, and chilli. And do the same crushing thing with your fork while mixing them all together. And that’s it. You can eat it with rice or wraps or any other solid carbohydrates.

Rotten like Habanero

If you like spicy food and you have rotten like chilli, definitely do not throw it away. The thing with this rotten like chilli is that it has a soft texture that makes it easy to crush and a sour flavor that makes an incredible taste when mixed with salt.

In the place where my dad lives, people made this rotten like chilli on purpose. They mix a fresh red chilli with salt and let it sit for weeks, and that what makes their condiment for fish has a distinctive and very tasty flavor.

So have this recipe a try, and I hope you’ll have a foodgasm.



Erin Saiof
The CookBook for all

Am an INTP-T, love delicious food, solve puzzle, watch 3D animation, write poems, give tight hug. Lastly, my opinion belongs to me