Verities of garnishes for Javanese cooking are a shredded omelette, serundeng (pan roasted sweet, spicy golden coconuts and tempeh), acar masak (cooked, pickled vegetables), acar segar (pickled fresh vegetables), prawn crackers etc.
Keringan is crunchy roasted nuts, and fried tempeh the taste is sweet but spicy. It garnishes for rice dishes such as nasi gurih (fragrant, savoury rice) or nasi Kuning yellow rice). Recipe to share.
Keringan
Tempeh, Peanuts and Coconuts
Keringan
Ingredients
1 cup sliced tempeh, fried until crisp½ cup roasted peanuts
1/3 cup pan-roasted desiccated coconut
1 chilli, sliced thinly
1 clove garlic, sliced thinly
½ juice of a lime
½ teaspoon salt
1tablespoon heap, brown sugar
½ tablespoon oil
Method
Pan-fry the garlic and oil until almost dry
Add in salt sugar and the juice of a lime
Cook until the sugar is dissolved and bubbly
Add in the tempeh, the roasted nut, then stir and mix
At the last step, add in the roasted desiccated coconut
Mix and toss all of them thoroughly
Place the keringan on a plate until cool
Keep the keringan in an airtight container
It keeps for a few days or to a week
To serve: Serve as a garnish.
Enjoy Cooking and Have Fun!
Susy
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