Spicy Tempeh Sambal Rice with Aromatic Kencur and Cabbage
Nasi Sambel Tempe Kencur
This delightful Indonesian dish, Nasi Sambel Tempe Kencur, combines fragrant rice with crispy tempeh and a robust sambal, making it a satisfying and flavorful meal. Perfect for any time of day, this recipe is sure to become a favorite!
Ingredients
| Ingredient | Quantity |
|---|---|
| Cooked rice | 1 plate (about 1 cup) |
| Tempeh | 1/4 block, cut into small cubes |
| Garlic | 2 cloves |
| Chilies | to taste |
| Kencur (aromatic ginger) | to taste |
| Salt | to taste |
| Royco (seasoning) | to taste |
| White cabbage (sawi putih) | 1 cup, chopped |
| Turmeric | thinly sliced |
Instructions
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Fry the Tempeh: Heat oil in a pan and fry the tempeh cubes until golden brown and crispy. Remove and set aside on paper towels to drain excess oil.
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Prepare the Sambal: In a mortar and pestle, grind the garlic, kencur, and chilies together until well blended. Add salt and Royco seasoning, mixing thoroughly.
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Combine with Tempeh: Add the fried tempeh to the sambal mixture and crush lightly. Ensure it’s not too fine; you want some texture.
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Mix with Rice: In a large bowl, combine the sambal tempeh with the cooked rice. Mix well to ensure the flavors are evenly distributed.
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Cook the Cabbage: In the same pan, sauté the chopped white cabbage and turmeric with a pinch of salt until cooked through but still vibrant.
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Serve: Plate the sambal tempe kencur rice alongside the sautéed cabbage. Enjoy this delicious and aromatic dish as a main course or side!
This recipe not only tantalizes your taste buds but also showcases the unique flavors of Indonesian cuisine. Perfect for sharing with family and friends!
