Indonesians have been consumed tempe aka tempeh as an easy and cheap protein resource since a long time ago. Long before the western world promoted tempe as a non-meat protein resource for vegetarians.  I realized that I didn’t have many recipes with tempe.  When Wulan who owns Wulan Photospace (a photography service for wedding and portrait) and blogs about food on her Lil Kitchen agreed to be my guest post, I proposed to have something with tempe.  Her idea was something with sate since it’s summer in Australia now and I added the idea by something that is very typical Indonesian beside sate, tempe and kecap manis.

For your information I pinned the Kamboja Sate Grill from Jenggala Ceramic Bali on Pinterest as I read and was imagining Wulan’s beautiful sate would be perfect for this. Anyway, please join me to welcome Wulan and hope you enjoy her very mouthwatering Sate Tempe Plappa.

Last month I was emailed by Pepy, one of famous Indonesian food bloggers. I know her from one of my friends here in Australia. She said that she always loves her style in food photography. And that’s true, her blog is really beautiful. Her photos are really well executed. And the recipes are absolutely mouthwatering. I go to her blog regularly to find some Indonesian traditional food recipes and I never been disappointed thus far. It’s been a pleasure to be a guest post on Indonesia Eats. I was very happy when she emailed me. I never thought about being her guest post. But, yay! this happened. After had discussion about what should I cook for her blog, we decided to have this kind of satay/sate.

Sate Tempe Plappa is a kind of sate that has spicy and sweet taste. This idea was borrowing from Sate Plappa of Madura island which is made from Beef. Tempe is processed from soybeans and fermented for 3-7 days depend on the area and the humidity. With a high contain of fiber, calcium, vitamin B and zinc, Tempe is very suitable for vegetarians. In Indonesia, tempe is often deep fried and enjoy by dipping it into spiced kecap manis (a mix kecap manis with chopped chilies and drizzled keylime).

Beside tempe, Kecap Manis is very common to be used in Indonesian cooking especially the Javanese cooking.  Kecap Manis or Indonesian sweet soy sauce is made from soybean as well.  With sweeter taste and more complex falvaor than regular soy sauce, Kecap Manis has an intensely dark brown and syrupy thicker sauce.  Kecap Manis is sweetened with coconut or palm sugar and seasoned with various ingredients, which generally include garlic and star anise.  If it’s not available there are many different recipes on the internet on how to make kecap manis.

Sate Tempe Plappa
Recipe by Nelly Eka Someilia

1 block tempe (tempeh)
1 tablespoon tamarind, dissolved in a small amount of luke warm water
kecap manis
2 tablespoons cooking oil

Spices to be ground:
– 3 long red chilies (cayenne pepper)
– 3 cloves garlic
– 1 shallot
– 2 candlenuts

1. Cut tempe into small diced. Combine with all ingredients and marinate for about 1 hour or more.
2. Thread tempe diced into skewers.
3. Grill on a BBQ while occasionally baste or smear with the remaining marinade until done. If you like a sweeter taste, add kecap manis into your remaining marinade.
4. Ready to serve.


  1. Wow, these look gorgeous! I love sate, since I spent a lot of time in the Netherlands, where Indonesian food abounds due to colonial times. I’ve never had a tempeh version (and have in fact never cooked with tempeh), so I’d love to try this!

  2. Definitely lovely guest post! :D. Two thumbs up for Mbak Wulan, Mbak Nely, and Mbak Pepy for successfully making me hungry. Tempeh is totally our affordable excellent source of protein and is very fertile to be cooked in various ways and spices. It’s always fun to explore various cookings using tempeh as the main ingredients 😀


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