Tempe Penyet with Spicy Shallot Sauce (Sambal Bawang)
Discover the delightful fusion of textures and flavors in this traditional Indonesian dish, Tempe Penyet with Spicy Shallot Sauce. The crispy tempe is beautifully complemented by the fiery sambal, creating a dish that’s perfect for any occasion. Whether served as a main course or a side dish, this recipe will surely impress your family and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 1 block (1 papan) |
| For the Sambal | |
| Garlic | 2 cloves (bh bawang putih) |
| Bird’s Eye Chili | 6 pieces (bh cabe rawit) |
| Salt | To taste |
| Sugar | To taste |
| Cooking Oil | For frying |
Instructions
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Prepare the Tempe:
- Slice the tempe according to your preference, whether thick or thin.
- Heat oil in a frying pan over medium heat. Once hot, gently place the sliced tempe into the pan.
- Fry the tempe until it is golden brown and crispy. Remove from oil and let it drain on a paper towel to absorb excess oil.
-
-
Make the Sambal:
- In the same oil, briefly fry the garlic and bird’s eye chilies until fragrant, taking care not to burn them.
- Transfer the fried garlic and chilies to a mortar and pestle, or a food processor. Grind or blend them into a smooth paste.
- Add salt and sugar to the paste, adjusting the quantities to suit your taste. Mix well.
-
Combine and Serve:
- Drizzle hot cooking oil over the sambal for an aromatic finish.
- Place the fried tempe atop the sambal, allowing the flavors to meld together beautifully.
- Serve immediately, and enjoy the delicious combination of crispy tempe and spicy sambal.
Enjoy your meal and happy cooking!
