Tempe Penyet Sambel Orek: A Delicious Indonesian Delight
Tempe Penyet Sambel Orek is a delightful Indonesian dish that beautifully combines the nutty flavor of tempeh with a rich and spicy sambel orek. This dish is not just a treat for your taste buds; it’s also simple to prepare, making it perfect for any occasion. Let’s dive into this recipe, where we’ll explore the essential ingredients, cooking steps, and nutritional information, ensuring you have everything you need to make this dish a standout at your table.
Ingredients
| Category | Ingredients |
|---|---|
| Main Ingredients | 1 block of tempeh |
| Sambel (Chili Sauce) | 3 cloves of garlic |
| 1 piece of kencur (aromatic ginger) | |
| 1 kaffir lime leaf | |
| 7 bird’s eye chilies | |
| 1 red chili | |
| 1 cm of cooked shrimp paste (terasi) | |
| Others | Sugar (to taste) |
| Salt (to taste) | |
| Cooking oil (for frying) | |
| Water (as needed) |
Cooking Instructions
-
Prepare the Tempeh:
- Start by slicing the tempeh into six equal pieces. This helps in ensuring even cooking and flavor absorption.
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Marinate the Tempeh:
- In a mixing bowl, combine one clove of garlic and one teaspoon of salt. Use a mortar and pestle to crush them together until you have a smooth paste. Gradually add just enough water to create a marinade.
- Dip each piece of tempeh into the marinade, ensuring they are well-coated. Allow the tempeh to marinate for a few minutes.
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Fry the Tempeh:
- Heat a generous amount of cooking oil in a frying pan over medium heat. Once the oil is hot, carefully add the marinated tempeh pieces.
- Fry the tempeh until golden brown and crispy, about 3-4 minutes on each side. Once done, remove them from the oil and let them drain on a paper towel to absorb excess oil.
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Prepare the Sambel:
- Peel the remaining garlic cloves. In the same pan used for frying, briefly sauté the garlic, bird’s eye chilies, and red chili until fragrant and slightly softened.
- Transfer the sautéed mixture to a mortar and pestle (or a blender) and blend it until smooth. Add the kencur, kaffir lime leaf, a pinch of sugar, and one teaspoon of salt to the blended mixture, and mix well until you achieve a fine paste.
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Serve:
- To finish, place the crispy tempeh on a serving plate and gently press each piece down with a fork or spatula to “penyet” (smash) them. Top with a generous amount of sambel orek.
- For the best experience, serve your Tempe Penyet Sambel Orek alongside warm steamed rice. The combination of flavors will surely elevate your meal!
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 250 kcal |
| Protein | 15 g |
| Carbohydrates | 20 g |
| Fat | 15 g |
| Fiber | 5 g |
| Sodium | 500 mg |
Conclusion
Tempe Penyet Sambel Orek is not only an easy-to-make dish, but it also brings a burst of flavors that exemplify the heart of Indonesian cuisine. With its delightful combination of crispy tempeh and spicy sambel, it’s perfect for both everyday meals and special occasions. Enjoy this simple yet extraordinary dish, and happy cooking! 🍳
Feel free to explore variations by adding your favorite vegetables or adjusting the level of spiciness to suit your taste. With Tempe Penyet Sambel Orek, you’re sure to impress family and friends with your culinary skills!
