Sides
Sambal Goreng Tempe (Spicy Fried Tempeh)
Ingredients
- 300 g tempeh, cubed
- 5 red chilies
- 3 shallots
- 2 cloves garlic
- 2 candlenuts
- 2 kaffir lime leaves
- 1 tbsp tamarind water
- 1 tbsp palm sugar
- Oil for frying
- Salt to taste
Method
- Deep- or shallow-fry the tempeh cubes until golden and firm; set aside.
- Blend red chilies, shallots, garlic, and candlenuts into a paste.
- Sauté the paste with kaffir lime leaves until fragrant and the oil begins to separate slightly.
- Stir in tamarind water, palm sugar, and salt, then add the fried tempeh, tossing to coat evenly.
- Simmer briefly until the sauce clings to the tempeh, then serve warm.
Introduction: Sambal goreng tempe transforms fermented soybean cake into a deeply savory, spicy-sweet side dish, fried and then simmered briefly in a rich chili sauce.
Cultural Background: Sambal goreng tempe transforms fermented soybean cake into a deeply savory, spicy-sweet side dish, fried and then simmered briefly in a rich chili sauce. It showcases tempeh's central place in Indonesian cooking as a versatile, protein-rich staple.
Tips: Fry the tempeh until quite firm so it holds its shape when tossed in the sauce. Balance the sauce's sweet, spicy, and tangy notes before adding the tempeh.
Variations: Add small fried potato cubes alongside the tempeh, a common household variation. Include dried anchovies (teri) fried alongside the tempeh for extra savoriness.
Storage: Refrigerate in an airtight container for up to 4 days.
Reheating: Reheat gently in a pan over low heat, adding a splash of water if the sauce has thickened too much.
FAQs:
Q: What is tempeh made from?
A: Tempeh is made from fermented whole soybeans pressed into a firm cake, giving it a nutty flavor and dense texture.
Q: Is this dish very spicy?
A: It has a moderate to noticeable heat from the chilies, balanced by sweetness from palm sugar; chili quantity can be adjusted.
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