Discover the delightful fusion of textures and flavors in this traditional Indonesian dish, Tempe Penyet with Spicy Shallot Sauce. The crispy tempe is beautifully complemented by the fiery sambal, creating a dish that’s perfect for any occasion. Whether served as a main course or a side dish, this recipe will surely impress your family and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 1 block (1 papan) |
| For the Sambal | |
| Garlic | 2 cloves (bh bawang putih) |
| Bird’s Eye Chili | 6 pieces (bh cabe rawit) |
| Salt | To taste |
| Sugar | To taste |
| Cooking Oil | For frying |
Instructions
-
Prepare the Tempe:
- Slice the tempe according to your preference, whether thick or thin.
- Heat oil in a frying pan over medium heat. Once hot, gently place the sliced tempe into the pan.
- Fry the tempe until it is golden brown and crispy. Remove from oil and let it drain on a paper towel to absorb excess oil.
-
Make the Sambal:
- In the same oil, briefly fry the garlic and bird’s eye chilies until fragrant, taking care not to burn them.
- Transfer the fried garlic and chilies to a mortar and pestle, or a food processor. Grind or blend them into a smooth paste.
- Add salt and sugar to the paste, adjusting the quantities to suit your taste. Mix well.
-
Combine and Serve:
- Drizzle hot cooking oil over the sambal for an aromatic finish.
- Place the fried tempe atop the sambal, allowing the flavors to meld together beautifully.
- Serve immediately, and enjoy the delicious combination of crispy tempe and spicy sambal.
Enjoy your meal and happy cooking!