Sambal Goreng Tempe and Kentang Kering
This delightful Indonesian dish combines the rich flavors of tempeh and potatoes, beautifully seasoned with aromatic spices and a hint of sweetness from kecap manis. It’s a fantastic addition to any meal, offering a perfect blend of crispy textures and vibrant tastes that will transport you straight to the streets of Indonesia.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (large block) | 1 block (approximately 5000 IDR) |
| Potatoes | 2 medium |
| For Ulek Spice Paste | |
| Garlic | 2 cloves |
| Shallots | 3 medium |
| Salt | 1 teaspoon |
| Galangal (sliced) | 3 segments |
| Bird’s Eye Chili (adjust to taste) | 6 pieces |
| Lime Juice (or tamarind) | 1/2 lime (if available) |
| For Sliced Spices | |
| Shallots | 2 medium |
| Garlic | 1 clove |
| For Additional Seasoning | |
| Kecap Manis (sweet soy sauce) | 1 sachet (approximately 500-1000 IDR) |
Instructions
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Preparation of Ingredients: Begin by slicing the tempeh and potatoes into thin, elongated pieces. Ensure that the slices are uniform to ensure even frying. Heat oil in a pan and fry the sliced tempeh and potatoes until they are very crispy and golden brown. Set aside on paper towels to drain excess oil.
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Making the Ulek Spice Paste: In a mortar and pestle, combine the garlic, shallots, salt, galangal, and bird’s eye chilies. Grind these ingredients together until they form a smooth paste. If desired, squeeze in the lime juice or add tamarind, mixing well to combine. You can also add a pinch of broth or seasoning powder to enhance the flavor, but remember to adjust the salt level accordingly.
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Slicing the Aromatics: Slice the additional shallots and garlic thinly, which will add depth to the dish.
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Sautéing the Spices: In a clean pan, heat a small amount of oil over medium heat. Add the sliced shallots and garlic, frying them until they are crispy and fragrant. Then, add the ulek spice paste and sauté until it becomes aromatic.
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Combining Ingredients: Pour in the kecap manis, stirring continuously until the mixture thickens slightly. Lower the heat to prevent burning.
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Final Assembly: Gently add the crispy tempeh and potatoes to the pan, stirring well to ensure that all pieces are coated in the flavorful spice mixture. Continue to stir for a few minutes, allowing the flavors to meld together beautifully.
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Serve: Once everything is well combined and heated through, your Sambal Goreng Tempe and Kentang Kering is ready to be served. Enjoy it hot as a side dish or a delightful main accompaniment.
Nutritional Information
| Nutrient | Amount per serving |
|---|---|
| Calories | Approx. 250 |
| Protein | 10 g |
| Carbohydrates | 30 g |
| Fat | 10 g |
| Fiber | 5 g |
| Sodium | 300 mg |
This Sambal Goreng Tempe and Kentang Kering is sure to become a beloved dish in your culinary repertoire. Happy cooking, and enjoy your culinary journey with this savory treat!
