Sambal Tempe Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh (mashed) | 1 block |
| Basil leaves (fresh, plucked) | Half a bunch |
Sambal Ingredients:
| Ingredient | Quantity |
|---|---|
| Small tomato | 1 piece |
| Large red chili | 1 piece |
| Bird’s eye chilies (adjust to taste) | 10 pieces |
| Candlenut (roasted) | 1 piece |
| Garlic cloves | 1 clove |
| Shallots | 2 cloves |
| Shrimp paste (terasi) | A pinch |
| Salt | To taste |
| Sugar | To taste |
Instructions
-
Prepare the Tempeh:
Begin by seasoning the mashed tempeh. Mix it with crushed garlic and salt to infuse flavor. Let it marinate for a few minutes, then fry the tempeh until crispy and golden brown. Set it aside for later use. -
Make the Sambal:
Heat 4 tablespoons of cooking oil in a pan. Add in the sambal ingredients: tomatoes, large red chili, bird’s eye chilies, roasted candlenut, garlic, shallots, and a small amount of shrimp paste (terasi). Sauté until the ingredients soften slightly and release their fragrant aroma. Remove from heat. -
-
Crush the Sambal:
Using a mortar and pestle, coarsely grind the sautéed sambal ingredients to your desired texture. You want a slightly chunky consistency to keep the sambal rustic. -
Combine Tempeh and Sambal:
Return the sambal mixture to the pan, add the fried tempeh, and toss in the fresh basil leaves. Sauté everything together over medium heat until the basil wilts and the flavors are well combined. -
Adjust Seasoning and Serve:
Taste the sambal tempeh and adjust the seasoning with more salt or sugar if necessary. Serve it hot alongside steamed rice and crispy crackers for a delicious and authentic Indonesian meal. And for the ultimate experience, eat it with your hands—it’s even more enjoyable that way! 😁
Enjoy your flavorful Sambal Tempe—a perfect blend of spicy sambal, crispy tempeh, and fragrant basil!
