Sambal Tempe Uleg
Sambal Tempe Uleg is a traditional Indonesian dish that combines crispy tempeh with a flavorful, spicy sambal made from garlic, shallots, and red chili. This dish is not only quick and simple to prepare but also offers a delightful balance of texture and flavor. Whether served as a side dish or a main meal, this sambal tempeh is sure to satisfy your cravings for a savory, spicy kick.
Ingredients
| Ingredients | Quantity |
|---|---|
| Tempeh, diced into small cubes | 1 block |
| Shallots | 6 small cloves |
| Garlic cloves | 4 medium cloves |
| Red curly chili peppers (optional) | 3 |
| Salt | To taste |
| Sugar | To taste |
| Oil | As needed for frying |
Instructions
-
Fry the Tempeh:
Begin by heating oil in a pan and frying the diced tempeh until it is golden brown and crispy. Once done, remove the tempeh from the oil and set it aside on a plate lined with paper towels to drain any excess oil. -
Prepare the Aromatic Base:
In the same pan, using the remaining oil, fry the shallots, garlic, and red chili peppers. Stir-fry these ingredients until they become fragrant and slightly golden. -
Make the Sambal Paste:
Transfer the fried shallots, garlic, and chili peppers to a mortar or food processor. Add a pinch of salt and sugar to taste, and begin to grind or blend the ingredients until they form a coarse paste. You can adjust the texture to your preference, whether you like it chunkier or smoother. -
Incorporate the Fried Oil:
To elevate the flavor, drizzle a small amount of the hot oil left over from frying the spices into the sambal paste. This step gives the sambal a richer taste. Stir everything well to combine. -
Mix in the Tempeh:
Add the fried tempeh cubes into the sambal paste and continue to grind or mash them gently until the tempeh is well-coated and slightly crushed. Make sure the sambal is evenly distributed through the tempeh. -
Serve and Enjoy:
Once everything is well-mixed, your Sambal Tempe Uleg is ready to be served. Enjoy it warm with steamed rice, or pair it with your favorite Indonesian dishes.
Tips:
- For those who prefer less heat, you can omit or reduce the amount of chili peppers used.
- The addition of hot oil gives the sambal a deeper flavor, but you can skip this step if you prefer a lighter version.
