10 Delectable Malaysian Tempeh Recipes To Whet Your Appetite

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Malaysia has a wide array of delicious food across the three major cultures here. Of all the dishes that we have that are popular worldwide, most of them consist of delicious, tenderly cooked meat, be it chicken, beef, mutton or pork.
Well, it’s no big surprise there. Malaysians do love their meat! However, Malaysian cuisine is so much more than creamy, meaty rich flavours.
The Lesser Known Vegetarian Options Malaysians are actually a health-conscious lot but instead of counting calories or cutting down the amount of food, we opted for balance instead. Therefore, our vegetable-based broths and soups are born!
One of our favourite ingredients to use is the tempe or tempeh. In the West, tempeh has only began to gain recognition after it has been discovered to be an excellent meat replacement. Well, we found out about tempeh and its surprising meaty texture years back.
Story of Tempeh Tempeh is basically fermented soybean that originates from Java Indonesia. The taste of tempeh is quite bland yet there is a richness to it. So, if you want to eat tempeh, make sure it is well seasoned first.
In Malaysia, tempeh is usually made as a side or a supplementary ingredient when cooking a main dish as it has valuable nutritional value such as it being high in protein, prebiotics and vitamins.
So, if you are looking into including tempeh into your diet, don’t bother trying out bland, boring recipes that are available out there and instead, try out these 10 delicious yet healthy Malaysian tempeh recipes.
We are not known as a melting pot of culture and race for nothing, you know.


1. Fried Tempeh Credit: Flikr Ingredients:
2 packets of tempeh – cut into 8 for each packet1 cup of rice flour2 teaspoon of aniseed, pounded3 cloves of garlic, minced1/4 teaspoon turmeric powder1 large egg 1 teaspoon of salt 1/4 cup of water1/2 cup of vegetable oil Method:

Mix all of the ingredients except water and tempeh slices in a bowl. Mix well.Add in water, little by little, to find the perfect consistency.In a wok, heat up the 1/2 cup of oil on medium high heat until steam is rising.Dip the tempeh slices into the flour mixture. Use a spoon to make sure the tempeh is fully covered. Shake the tempeh to remove excess batter.Fry the batter coated-tempeh for three minutes til golden. Repeat steps 4-5 till all the tempeh slices are fried.
2. Fried Tempeh with Soy Sauce Credit: Pinterest
Ingredients:
2 packets of tempeh, cut into french-fry length strips15 birds’ eye chillies, ypu can reduce the amount depending on your spice-tolerance level1/2 cup of anchovies, washed thoroughly1 onions, sliced thinly5 dried chillies, sliced thinly1/4 cup of sweet soy sauce1 teaspoon of salt1/2 cup of vegetable oil
Method:
In a wok, add 1/2 cup of oil and heat it on medium high heat till steam is rising.Fry the tempeh strips for 3-5 minutes til golden and crispy. Remove tempeh and put on top a plate lined with towel papers to absorb the excess oil.Remove the oil from the wok and left at least 2 tablespoons of oil in. Heat the oil on medium heat and add in the sliced birds’ eyes chillies and saute til fragrant.Add in the sliced onions, dried chillies and anchovies. Fry for 7 minutes til anchovies are golden and crispy.Add in the fried tempe. Mix well.Add in the sweet soy sauce and mix well. Fry for another 5 minutes. If you like a little sauce, add in 4 tablespoons of light soy sauce. Saute for another 2 minutes.Add in some sliced dried chillies and onions as garnish. Saute around for 2 minutes to add a little crispness to the sliced chillies and onions.
3. Javanese_Style Tempeh Stir-Fry Credit: Blogopsi Ingredients:
a) Ingredients to blend
4 shallots3 cloves of garlic1/4 cup of anchovies, washed1 inch of galangal1 stalk of lemongrass5 tablespoons of chilli paste b) Other Ingredients
3 packets of tempeh, – cut into bite-sized square and fried til golden crispy4 tofus, cut into bite-sized squares and fried til golden8 long beans, cut into 1-inch slices5 medium-sized potatoes, sliced thinly and fried til golden3 red chillies, sliced2 packets of soo hoon, soaked1 packet fuchuk, cut into 3-4cm length and soaked10 dried chillies, sliced thinly1/4 cup of anchovies, fried til crispy and golden1 medium-sized onion, sliced2 cloves of garlic, sliced1 tablespoon of tamarind paste1/2 a box of coconut cream, mixed with 1/2 cup of water1 teaspoon of salt1/2 tablespoon of sugar 1 cup of sweet soy sauce5 tablespoons of vegetable oil
Method:
In a wok, heat up the oil on medium high heat til steam rises.Add in the sliced shallots and garlic. Saute til fragrant..Add in the blended ingredients. Stir for 3 minutes til anchovies starting to turn golden.Add in the chilli paste, tamarind paste, salt and sugar.Masukkan pula cili kering blend, perahan air asam jawa dan perasakan dengan gula dan garam. Stir to mix and let it simmer for 2-3 minutes.Add in the cut log beans, sliced red chillies, tofu and fuchuk.Cover the wok to soften the vegetables. After 10 minutes, add in the coconut milk and soy sauce. Reduce the flame and let simmer for another 5 minutes.Finally, add in the tempeh slices and potatoes. Mix well and stir for 5 minutes til the sambal looks slightly dry and shiny.
4. Dried Tempeh Curry with Marrow Credit: quitegoodfood.co.nz
Ingredients:
a) Ingredients to blend
2 red chillies6 dried chillies6 shallots3 cloves of garlic2cm ginger
b) Other Ingredients
500g of bone marrow, boiled til soft1 packet tempeh, cut into bite-sized squares1 stalk of lemongrass, crushed3 kaffir lime leaves1 cup of coconut milk1 sour slice (asam gelugor)3 tablespoons of oil1 teaspoon of salt1 tablespoon of sugar
Method:
In a pot, heat up the oil on medium heat until steam rises.Add in the blended ingredients. Stir for 3 minutes til fragrant.Add in the marrow and tempeh. Stir to mix.Add in the lemongrass, kaffir leaves and sour slice. Mix well.Reduce the flame and add in the coconut milk. If the coconut milk is too thick, add in 1/4 cup of water. Let it boil for about 5-10 minutes. Cover the pot to make the coconut milk cook faster.Season with salt and sugar as stated in the recipe or as much as needed.Close the pot with a lid again and let the sauce boils and thickens for another 5 minutes.
5. Tempeh Fried with Peanuts and Anchovies Credit: Pinterest Ingredients:
1 Onion, sliced2 cloves of garlic1 cup of anchovies, washed and drained1/2 cup of ground peanuts2 packets of tempeh, cut into french-fry strips3 tablespoons of chilli paste4 tablespoons of oil3 sour slices (asam gelugor)1 teaspoon of salt1 tablespoon of sugar
Method:
In a wok, heat up the oil on medium heat till steam rises. Add in the ground peanuts and fry til crispy for about 5-10 minutes. Stir continuously to prevent the peanuts from burning. Take out and set aside.Add 3 tablespoons of oil and fry the tempeh strips til crispy for about 5 minutes. Once done, remove and set aside.Using the same oil, fry the anchovies for 7-10 minutes til crispy and golden. Once done, remove and set aside.In the same oil, saute the shallots and garlic til fragrant. Add in the chilli paste and saute for 5-7 minutes til the colour darkens.Add in the sour slices, sugar and salt. Stir to mix. Let it simmer for 5 minutes.Once the chilli is almost dry, add in the fried anchovies, tempeh and panuts. Stir to mix.
6. Tempeh Sambal Credit: Papaglamz Ingredients:
1 packet of tempeh, cut into strips of 1.5cm x 4cm2 potatoes, peeled, washed and cut into thin slices1 bowl of anchovies, washed and drained3 tablespoons of chilli paste3 teaspoons of sugar4 shallots, pounded finely1/4 cup of water1 teaspoon of oil1/2 teaspoon of turmeric1/4 cup of oil Method:
Rub the strips of tempeh with some turmeric and salt.Rub 1/2 teaspoon of salt on the sliced potatoes.On a wok, heat up the oil and fry the sliced potatoes til golden and crispy for 5 minutes, Remove from wok and set aside.In the same oil, fry the tempeh til crispy for 5 minutes. Once done, set aside. Add in the anchovies and fry til golden brown and crispy for 7 minutes. Once done, set aside.Remove half of the oil in the wok and add in the chilli paste. Stir continuously for 7 minutes til cooked. Add in the pounded shallots and saute til fragrant.Add in water and sugar. Stir to mix. Add in the fried potatoes, tempeh and anchovies and mix well.
7. Tempe Patty Credit: Selera Nusantara

Ingredients:
a) Ingredients to be pounded
5 packets of tempeh1 onion1 shallot3 cloves of garlic1 red chilli
b) Other ingredients
1 large egg, beaten1 stalk of spring onions, finely sliced1 teaspoon of salt1 teaspoon of pepper1 teaspoon of chilli powder
Method:
In a bowl, mix all the pounded ingredients with the beaten egg, sliced spring onions, salt, pepper and chilli powder. Mix til combine.Shape the mixture into balls and flatten it using your palm to turn it into a patty.In a wok, heat 1/2 cup of oil on medium high heat and wait til tiny bubbles forming on the surface.Fry the patties for 5 minutes til golden brown.
8. Tempe in Spicy Turmeric Sauce Credit: Nicefood
Ingredients:
a) Other ingredients
2 packets of tempe, cut into 10 pieces each2 tofu, sliced1 cup of cauliflower florets2 cups of coconut cream2 sour slices (asam gelugor)2 turmeric leavesSalt and sugar to taste b) Ingredients to blend
20 bird’s eye chillies4 shallots1 inch of turmeric1/2 cup of water
Method:
In a pot, add in 3 tablespoons of oil and heat on medium high. Add in the tempeh and blended ingredients. Cook for about 10 minutes til boiling.Add in the coconut cream, tofu, cauliflower, sour slices, turmeric leaves, salt and sugar.Stir gently and let it boil for another 10-15 minutes til sauce thickens.
9. Salt & Pepper Tempeh Chips Credit: Ajwa Delight Ingredients:
3 packets of tempe, sliced thinly using a cutter6 cloves of garlic powder, pounded to paste3 teaspoons of salt2 teaspoons of pepper1 teaspoon of coriander powder1 teaspoon of chilli powder1/4 cup water1/2 cup of oil
Method:
In a bowl, add in the pounded garlic, chilli powder and coriander powder. Add in the water, little by little til reach the thick consistency you desire.Dip in the sliced tempeh into the mixture. Tap gently at the side of the bowl to remove excess batter.In a wok, heat the oil on medium high heat. Wait til bubbles start to form before starting to fry the tempeh slices.Fry the tempeh slices for 3-5 minutes til golden brown.Placed the fried tempeh chips on a plate covered with a piece of tissue in order to absorb the excess oil.Once cool, sprinkle salt and pepper over the chips. Shake gently to mix.
10. Tempe and Tapioca Leaf Cooked in Coconut Broth Credit: cookpad.com
Ingredients:
2 bunches of tapioca shoots, leaves plucked and washed thoroughly3 lemongrass, slightly pounded1.5l second-pressed coconut milk500ml coconut cream1/4 cup water (if needed)1 red chilli, sliced1 onion, sliced4 cloves of garlic, sliced1 teaspoon of salt1 tablespoon of sugar1 1/2 tablespoon of dried shrimp, soaked for 10 minutes, drained and roughly blended3 packets of tempe, cut into bite-sized cubes
Method:
Fill water til half of pot and boil the tapioca shoot with 1/2 teaspoon of salt on medium heat. Boil for about 5-10 minutes til leaves are soft.Drain and rinse leaves under tap water. Squeeze leaves gently to remove excess water and slice leaves roughly. Set aside.In another pot, heat up 3 tablespoons of oil on medium high heat. Add in the onions, lemongrass, garlic and dried shrimp. Saute til fragrant and onions slightly brown. Add in the second-pressed coconut milk. Boil for 10 minutes before adding the tempeh. Let cook for another 5 minutes. Add water if the coconut broth has reduced.Add in the tapioca shoots and coconut cream. Season with salt and sugar. Mix well and let the broth simmer for 3 minutes. Finally add in the sliced red chillies and taste one more time. If still under season, add 1 teaspoon of salt. Can’t Get Enough of Tempeh? Aren’t you glad you followed my advice and actually try out these recipes? Well, if you want more Malaysian recipes using tempeh, don’t forget to drop a comment here or simply send us a short shout-out at our social media platforms. So DM, tweet or drop a message on our page about it and we’ll quickly whip up something for you to further explore the world of tempeh.
For now, I’m just going to leave you here with these 10 recipes. Wonder which recipe you’ll start making first!
The post 10 Delectable Malaysian Tempeh Recipes to Whet Your Appetite appeared first on Butterkicap.

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