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Tempeh Goreng

Tempeh Goreng is the most popular Javanese fried snack, always served with Sambal Kecap and a handful of aromatic herbs.

Tempeh Goreng (Indonesian Fried Tempeh Chips) with Sambal Kecap

Dietary: Vegan, Gluten Free

Serves: 4


  • 150g tempeh
  • Sunflower oil for frying
  • Aromatic herbs: sprigs of fresh mint, watercress and basil


  • 2 tbsp tamari
  • 2 tbsp boiling water
  • 1 clove garlic, peeled & crushed
  • 1 tbsp ginger juice
  • 1 tsp kecap manis or brown sugar
  • 1 tsp hot chilli sauce


  1. Slice the tempeh into slim 2.5cm long fingers and put into a bowl.
  2. Make up the marinade and pour over the tempeh. Marinate for 30 minutes, stirring occasionally to ensure that the tempeh is evenly covered.
  3. The tempeh should absorb most of the marinade. Drain off any remaining marinade, pat the tempeh dry with kitchen paper.
  4. Deep-fry in sunflower oil until golden and crisp. 
  5. Drain on kitchen paper.
  6. Serve at once with Sambal Kecap and a handful of aromatic herbs.

Sambal Kecap


  • 1 red chilli, de-seeded and thinly sliced
  • 1 shallot, peeled and thinly sliced
  • 2 tablespoons kecap manis
  • 1 tablespoon water
  • 1 teaspoon lime juice


  1. Mix all the ingredients together.