Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 1 package |
| Bumbu tempe goreng | To taste |
| Salt | 1 teaspoon |
| Flavor enhancer | 1 teaspoon |
| Garlic | 2 cloves |
| Water | A splash |
| Sambal Ingredients | |
| Bird’s eye chili | 10 pieces (to taste) |
| Curly chili | 2 pieces |
| Shallots | 5 pieces |
| Garlic | 2 cloves |
| Small tomato | 1 piece |
| Shrimp paste | A small piece |
| Brown sugar | 1 tablespoon |
Instructions
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Prepare the Tempe Marinade: Begin by grinding the bumbu for frying the tempe until smooth. Add a splash of water to achieve a marinade consistency. Immerse the tempe slices in the marinade, ensuring they are well coated.
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Cook the Sambal: In a frying pan, heat oil and add the bird’s eye chilies, curly chili, shallots, garlic, and the small tomato. Add the shrimp paste once the other ingredients are halfway cooked. Fry until everything is well-cooked, then remove and drain excess oil.
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Fry the Tempe: In the same pan, fry the marinated tempe until golden brown and fully cooked.
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Blend the Sambal: Take the fried sambal ingredients and blend them to a coarse texture. Add salt and brown sugar to taste, adjusting as needed.
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Serve: Place the fried tempe atop the sambal and gently press down (penyet) to combine the flavors. Enjoy your delicious Tempe Penyet!
This recipe is a delightful combination of flavors and textures, perfect for serving alongside rice for a satisfying meal. Enjoy! 😊