Editing Tempeh (section)

==={{Transliteration|jv|Tempe kering}}===
Also known as {{Transliteration|jv|kering tempe}} (lit: 'dry tempeh'), or {{Transliteration|jv|sambal goreng tempe}} if mixed with plenty of hot and spicy ''[[sambal]]'' [[chili pepper]] sauce. It is a crispy, sweet and spicy, fried tempeh.<ref>{{Cite news|url=http://www.indonesia-recipe.com/crispy-and-spicy-fried-tempe-kering-tempe/|title=Crispy And Spicy Fried Tempe (Kering Tempe)|date=2013-08-07|work=Indonesian Recipe|access-date=2018-01-19|archive-date=2018-01-20|archive-url=https://web.archive.org/web/20180120070347/http://www.indonesia-recipe.com/crispy-and-spicy-fried-tempe-kering-tempe/|url-status=usurped}}</ref> The raw tempeh is cut into small sticks and thoroughly deep-fried until no longer moist, and then mixed with palm sugar, [[chili pepper]] or other spices, or with [[sweet soy sauce]]. Often it is mixed with separately fried peanuts and [[Anchovies as food|anchovies]] ({{Transliteration|jv|ikan teri}}). This dry tempeh will keep for up to a month if cooked and stored properly.