Originating in Indonesia, tempe (tempeh) are soybeans pressed and fermented, with higher amounts of protein and vitamins than tofu. Fried with shallot and peanuts, they offer an exciting texture play. Manis refers to the Indonesian sweet soy sauce, made with indigenous palm sugar.


8-12oz. package Tempeh
1-2 Shallots
6oz. Peanuts
Kecap Manis (or other sweet soy sauce)

Chop Tempeh into bit-size slices, 2-3 inches long, about ½ inch thick. Thinly slice shallots. Deep fry the tempeh in peanut oil (or any frying oil) until golden brown and slightly crunchy, typically 4-6 minutes, adding in the shallots and peanuts after about 3 minutes. Remove with slotted spoon or small mesh strainer onto paper towels, then transfer to large mixing bowl. Add enough Kecap Manis sauce to lightly coat the tempeh and mix thoroughly. Serve immediately.
Serves 3-4


from Sensus Presents: Malaikat - The Bali Project, released January 31, 2016


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Tom Terrell/Sensus Long Beach, California

SENSUS is a multi-sensory experience in which specific music and food are composed in order to relate to each other. These studio albums are the recorded music that is performed alongside their dishes, as explained in the individual track descriptions. The accompanying menu is provided with recipes for your own re-creating enjoyment. Thank you for supporting this multi-art synchronizing concept. ... more

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