Kering Tempeh

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1. 1Step 1: Cut the tempe into thin matchsticks.
2. 2Step 2: Air-fry method: Toss the tempe in a few tablespoons of vegetable oil and, depending on the size of your air fryer, separate into batches. Spread the tempe out in the basket of your air fryer in a single layer and air fry at 180c for 15 to 18 minutes. Toss every few minutes and remove once the tempe is dark golden brown and completely dried out of moisture when you bite into it. Watch carefully in the last few minutes to get them out at the right time. Repeat this step until all the tempe is fried.
3. 3Step 3: Deep fry method: Heat a few cups of vegetable oil in a wok or a heavy bottomed pot to at least 180c on a deep fry/candy thermometer or until a skewer/chopstick inserted in the hot oil sizzles instantly. Deep fry in two batches for 5 to 8 minutes until super crispy. Drain on a paper towel before proceeding.
4. 4Step 4: With a mortar and pestle or blender, grind the shallots, garlic, lemongrass and ginger into a smooth paste.
5. 5Step 5: Add 2 tablespoons of oil into a wok or wide saucepan. Heat over medium-high as you add the spice paste and cook down for 5 minutes.
6. 6Step 6: Stir the kecap manis into 2 - 3 tablespoons of water. Add the chilli and lime leaves to the wok, then pour the kecap manis mix over everything and toss vigorously to coat. Switch off the heat.