Indonesian · side
Tempeh Goreng (Fried Tempeh)
Tempeh Goreng (Fried Tempeh) reads allium 5.6, richness 4.2 and umami 4.1 on Palate's 0–10 flavor X-ray — a Indonesian side, about 30 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 4.9 / 10
- Sweet & Fruity — 1.1 / 10
- Sour & Bright — 0.8 / 10
- Bitter & Earthy — 2.7 / 10
- Rich & Fat — 4.5 / 10
- Aromatic & Spice — 6.0 / 10
The measured notes (of 18)
Allium 5.6 · Richness 4.2 · Umami 4.1 · Funk & Ferment 4.0 · Salinity 3.6 · Herbaceous 2.4 · Earthy 2.4 · Bitterness 2.1 · Warm Spice 1.3 · Nutty 1.2 · Floral 1.2 · Sweetness 1.0 · Citrus 0.8
What's in it (6)
- 14 oz tempeh, sliced
- 3 cloves garlic
- 1 tsp coriander
- 1/2 tsp turmeric
- 1 tsp salt
- oil for frying
Time & effort: about 30 min (15 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 188.9 kcal, 19.6 g protein, 10.4 g fat, 8.5 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Slice tempeh and soak briefly in a seasoned mixture of blended garlic, coriander, turmeric, and salt.
- Deep-fry until golden brown and crispy.
- Serve as a side dish or snack.
Dishes with a similar flavor shape
- Bacalhau à Gomes de Sá — Portuguese
- Chicken Chow Mein — Chinese
- Escarole Soup With Chicken And Rice — Greek
- Kubdari (Svan Hand-Chopped Meat Bread) — Georgian
- Obatzda (Bavarian Cheese Spread) — German
Keep reading: what allium, richness, umami mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.