Sambalado Tempe Terong
Sambalado Tempe Terong is a delightful Indonesian dish that marries the rich flavors of tempeh and eggplant with a spicy, aromatic sauce. This dish is perfect for those who appreciate the bold, savory tastes of Southeast Asian cuisine. The combination of vibrant spices and fresh ingredients creates a comforting meal that can be enjoyed with rice or as a side dish. Let’s dive into this simple yet flavorful recipe that brings warmth and zest to your dining table.
Ingredients
| Ingredient | Amount |
|---|---|
| Eggplant (terong ungu) | 1 medium, washed and sliced |
| Tempeh | 1/2 block, cut into cubes |
| Red chili peppers | 10, blended or ground |
| Small tomato | 1, blended or ground |
| Shallots | 5, blended or ground |
| Garlic | 1 clove, blended or ground |
| Salt | To taste |
| Sugar | To taste |
| Chicken bouillon (Royco) | A pinch |
| Bay leaf | 1 |
| Cooking oil | For frying |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 150 |
| Protein | 10 g |
| Fat | 7 g |
| Carbohydrates | 15 g |
| Fiber | 5 g |
| Sodium | 200 mg |
Instructions
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Prepare the Ingredients: Begin by washing and slicing the eggplant into thin rounds. Cut the tempeh into small cubes, ready for frying.
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Fry the Eggplant and Tempeh: In a skillet, heat enough cooking oil over medium heat. Add the sliced eggplant and tempeh cubes to the hot oil. Fry them until they are golden brown and cooked through. Once done, remove them from the skillet and drain on paper towels to absorb excess oil.
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Blend the Spices: In a blender or mortar and pestle, combine the red chili peppers, small tomato, shallots, and garlic. Blend until you achieve a smooth paste. This aromatic blend will form the base of your sambalado sauce.
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Cook the Spice Mixture: In the same skillet, add a little more oil if necessary. Once hot, pour in the blended spice mixture. Stir it well and cook for about 3-4 minutes, allowing the flavors to develop.
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Add Seasoning: To the skillet, add the bay leaf, salt, sugar, and a pinch of chicken bouillon (Royco). Stir well to combine and adjust the seasoning to your taste. Allow the mixture to simmer for another minute.
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Combine Eggplant and Tempeh: Gently add the fried eggplant and tempeh to the skillet. Stir everything together, ensuring the eggplant and tempeh are evenly coated with the sambalado sauce. Cook for an additional 2-3 minutes, allowing the flavors to meld.
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Serve: Once everything is well mixed and heated through, remove the skillet from the heat. Your Sambalado Tempe Terong is now ready to be served! Enjoy it warm, accompanied by steamed rice for a complete meal.
Conclusion
Sambalado Tempe Terong is a dish that captures the essence of Indonesian cuisine, balancing spicy, savory, and slightly sweet notes. It’s not only delicious but also packed with nutrients, making it an excellent addition to your culinary repertoire. Share it with family and friends to introduce them to the wonderful flavors of Indonesia. Enjoy every bite of this delightful dish!
