Ingredients
| Ingredient | Amount |
|---|---|
| Tempe (fermented soybeans) | 2 blocks (approx. 2000 IDR) |
| Potatoes | 3 medium-sized |
| Cooking oil | As needed |
| Shallots (bawang merah) | 5 cloves |
| Garlic (bawang putih) | 2 cloves |
| Salt | To taste |
| Sweet soy sauce (kecap manis) | To taste |
| Long red chili (cabe kriting) | To taste |
| Bird’s eye chili (cabe rawit) | To taste |
Instructions
-
Prepare the Ingredients:
Start by slicing the tempe and potatoes to your preferred size. If possible, cut them a bit smaller so they fry quickly and achieve a nice crispy texture. -
Fry the Tempe and Potatoes:
Heat a generous amount of oil in a pan over medium heat. Fry the sliced tempe and potatoes until they become golden brown and crispy. Set them aside to drain excess oil. -
Prepare the Sambal:
Thinly slice the shallots, garlic, long red chilies, and bird’s eye chilies. -
Tumis (Sauté) the Aromatics:
In the same pan, add a little more oil if needed, then sauté the sliced shallots, garlic, and chilies until they become fragrant and slightly softened. -
Add Seasonings:
Stir in sweet soy sauce and a pinch of salt to taste. Continue to sauté the mixture until well combined. -
Combine Tempe and Potatoes with Sambal:
Add the fried tempe and potatoes to the pan. Gently toss everything together until the tempe and potatoes are coated with the sambal mixture. -
Serve:
Once everything is well mixed and heated through, transfer to a serving plate. Serve your Sambal Goreng Kering Tempe warm, and enjoy with steamed rice or as a side dish!
This Indonesian dish is perfect for adding a bit of spice and crunch to any meal.