Sambal Tempe
Spicy Tempeh with Chili Paste
Sambal tempe is a flavorful and spicy dish, perfect for anyone who enjoys bold, fiery flavors paired with the nutty taste of tempeh. It’s a simple yet satisfying Indonesian dish that pairs beautifully with warm, steamed rice. The spicy chili paste is balanced with the earthy texture of tempeh, making it an irresistible combination.
Ingredients
| Ingredients | Quantity |
|---|---|
| Tempeh, sliced | 8 pieces |
| Bird’s eye chili (cabe rawit) | 15 pieces |
| Red curly chilies (cabe merah keriting) | 5 pieces |
| Shallots, medium-sized | 5 pieces |
| Salt | To taste |
| Seasoning (optional) | To taste |
| Oil for frying | As needed |
| Water for soaking tempeh | As needed |
Instructions
| Steps |
|---|
| 1. Prepare the Tempeh: Take your sliced tempeh and score both sides with a knife. This will allow the marinade to penetrate and flavor the tempeh better. |
| 2. Soak the Tempeh: In a bowl, mix water, a pinch of salt, and some seasoning (optional) to taste. Place the tempeh in the bowl and let it soak for a few minutes while you prepare the other ingredients. |
| 3. Prepare the Chilies and Shallots: While the tempeh is soaking, clean the bird’s eye chilies, red chilies, and shallots. Cut the chilies in half to prevent them from bursting while frying. |
| 4. Fry the Chilies and Shallots: In a pan, heat some oil and quickly fry the chilies and shallots until slightly wilted. It should only take a couple of minutes, and you don’t need to fry them for too long. Remove from the pan and place them into a mortar or food processor. |
| 5. Make the Sambal Paste: Using a mortar and pestle or food processor, coarsely grind the fried chilies and shallots together with a pinch of salt. Don’t make it too fine, as the coarse texture is part of what makes sambal unique. |
| 6. Fry the Tempeh: Drain the tempeh from the soaking water, and in the same pan, fry it until golden brown. Be careful not to overcook the tempeh – it should be crispy on the outside but soft inside. |
| 7. Combine the Tempeh with the Sambal: Once the tempeh is done frying, place it into the mortar with the sambal paste. Mash the tempeh gently, combining it with the spicy paste. The goal is to mix the flavors without making the tempeh mushy. |
| 8. Taste and Serve: Give the sambal tempeh a taste, adjusting salt if necessary. Serve immediately with hot, steamed rice for the best experience. |
Serving Suggestions
This sambal tempeh is perfect as a side dish to accompany other Indonesian favorites such as nasi goreng (fried rice), soto ayam (Indonesian chicken soup), or simply enjoy it on its own with rice. For added freshness, you can garnish it with sliced cucumbers or a squeeze of lime.
Pro Tips:
- If you prefer a milder sambal, reduce the amount of bird’s eye chilies and increase the red curly chilies, as they have a milder heat level.
- If you want extra flavor, you can add a bit of shrimp paste (terasi) to the sambal mix while grinding the chilies and shallots.
This dish is a must-try for lovers of spicy food and tempeh, combining a satisfying crunch with the unmistakable heat of sambal. Enjoy the bold flavors of Indonesia right at home!
