Tempeh Satay


​  You have not eaten the best satay ("sate") in the world if you have not tried the Indonesian satay sold by satay vendors in some small town street corners in Jakarta, Indonesia. A popular satay dish is the chicken satay. You can also get beef satay or goat meat satay in some restaurants. But I always like to get my satay from small satay vendors, under a canvas tent, at the side of a street, because they usually taste better...If you are a vegetarian, I will show you below how you can make delicious satay from tempeh.

The first thing you must do, obviously, is to buy good tempeh. You must make certain that the tempeh is firm and compact and do not fall apart when you cut them into small cubes, stick them with bamboo skewers, or when you deep fry them. Also, you should know that not all tempeh taste alike. Taste a small piece of your raw tempeh first. If you like it, continue. If you don't, stop. There is no use wasting your time cooking something that you won't eat after you are done with the cooking. Some soybean tempeh has a strong offensive aftertaste that you can never get used to, even when they are cooked with expensive spices. Cut the tempeh in cubes about 3/4 of an inch thick.

Heat oil in a frying pot to approximately 200⁰ Fahrenheit. Once the oil is hot, place the tempeh cubes in the oil and let them fry for a few minutes, or until the sides of the tempeh turn light brown, as pictured here below. Make sure you turn the tempeh often while they are fried in the pot; remove and place them on a paper napkin to drain. Once this is done your tempeh will have a soft meaty texture similar to baked sirloin satay.


Your satay dish is now almost ready to serve except for the bamboo skewers (satay sticks) and the satay sauce. Satay sticks are available in many supermarkets or at your Oriental/Asian grocery stores. You can also find ready-made "satay sauce" in bottles, or packaged in small bags that are imported from Indonesia. The latter is easy to make, just add warm water to dissolve the thick paste and mix it to the thickness or consistency you desire. Or you can make your own using your recipe, or the recipe and satay info below. Click here: