Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (fermented soybeans) | 1 papan |
| Garlic cloves | 3 pieces |
| Bird’s eye chili peppers | 10 pieces (or to taste) |
| Salt | To taste |
| Sugar | To taste |
| Oil for frying | As needed |
Instructions
- Prepare the Tempe: Before frying, soak the tempe in salted water for about 15-20 minutes to enhance its flavor.
- Make the Sambal: In a mortar and pestle, crush the garlic and bird’s eye chilies together, then add salt and sugar to taste. Adjust the spice level according to your preference.
- Fry the Tempe: Heat oil in a frying pan over medium heat. Once hot, fry the tempe until it turns a lovely golden color, about 5-7 minutes. Remove and drain on paper towels.
- Serve: Place the fried tempe on a plate, top generously with the sambal, and gently press down to “penyet” (smash) it slightly. This allows the flavors to meld beautifully.
- Enjoy: Serve warm with steamed rice and your choice of side dishes for a delightful Indonesian experience.
This Tempe Penyet is not just a dish; it’s an ultimate celebration of bold flavors and textures, perfect for any meal!