Sambal Tempe Tongkol Seuhah
Ingredients:
- 250 grams tongkol (skipjack tuna), bones removed and roughly shredded
- 1 block medium-sized tempeh, cut into small cubes
- 10 red bird’s eye chilies (adjust to taste)
- 7 shallots
- 5 cloves garlic
- Salt to taste
- Sugar to taste
- Seasoning (optional)
- Oil for frying
Instructions:
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Prepare the Tempeh and Tongkol:
- Fry the tempeh cubes in a small amount of oil until golden brown. Set aside.
- Fry the shredded tongkol in a little oil until slightly dry. Set aside.
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Make the Sambal:
- In the same pan, add a bit more oil and sauté the bird’s eye chilies, shallots, and garlic. To prevent the chilies from bursting, pierce them with the tip of a knife before frying. Cook until fragrant and tender.
- Once cooked, grind the chili, shallot, and garlic mixture into a smooth paste using a mortar and pestle or a blender.
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Combine and Season:
- In a large bowl, gently crush the fried tempeh using a pestle or the back of a spoon.
- Add the fried tongkol and mix it with the crushed tempeh.
- Incorporate the sambal paste into the tempeh and tongkol mixture, ensuring everything is evenly coated.
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Final Cooking:
- Heat a pan with a little oil and return the tempeh and tongkol mixture to the pan.
- Season with salt, sugar, and seasoning (if using). Adjust the taste as needed.
- Cook the mixture, stirring occasionally, until slightly dry and fragrant. Remove from heat.
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Serve:
- Transfer to a serving dish and enjoy your Sambal Tempe Tongkol Seuhah with steamed rice.
Tips:
- Adjust the number of bird’s eye chilies to your preferred spice level.
- Ensure the tempeh and tongkol are well-coated with the sambal for maximum flavor.
- This dish can be enjoyed as a main course or a side dish.
Selamat mencoba! Enjoy your culinary journey with this spicy and savory Indonesian delight!
