Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 1 papan (300g) |
| Salt | ½ teaspoon |
| Garlic | 2 cloves |
| Coriander | 1 tablespoon |
| Water | As needed |
| For the Sambal | |
| Red shallots | 3 pieces |
| Garlic | 2 cloves |
| Spicy red chilies | 11 pieces |
| Red chilies | 9 pieces |
| Terasi ABC (shrimp paste) | ½ piece |
| Candlenuts | 2 pieces |
| Tomato | 1 piece |
| Cooking oil | As needed |
| Brown sugar | As needed |
| Salt | As needed |
Instructions
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Prepare the Tempe: Begin by grinding the garlic, coriander, and salt into a fine paste. Transfer this mixture into a bowl and add enough water to create a marinade. Cut the tempe into several pieces and immerse them in the marinade, allowing the flavors to infuse for a few minutes.
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Fry the Tempe: Heat oil in a frying pan. Once hot, add the marinated tempe and fry until golden brown and crispy. Remove from oil and drain on paper towels.
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Prepare the Sambal: Wash the red shallots, garlic, chilies, and tomato thoroughly. In the same frying pan, fry the terasi, garlic, and red shallots (cut into smaller pieces for easier grinding) until fragrant. Halve the candlenuts and fry them until golden.
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Blend the Sambal: Add the fried chilies and tomato to the pan, cooking until they soften. Then, transfer all the fried ingredients into a mortar and pestle or a blender, and grind until smooth. Taste and adjust the seasoning with salt and brown sugar as needed.
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Serve: Plate the crispy tempe and generously top it with the sambal kemiri. Enjoy your Tempe Penyet Sambal Kemiri with steamed rice or as a savory snack!
This delightful dish showcases the rich flavors of Indonesian cuisine, bringing a unique twist to your culinary repertoire.