Sambal Tempe Semangit (Simple Fermented Tempe Sambal)
Experience the bold, rich flavors of Sambal Tempe Semangit, a simple Indonesian dish made with aged tempeh. This unique sambal (spicy sauce) recipe utilizes fermented tempeh, offering a delightful depth of flavor that pairs beautifully with a steaming bowl of white rice and fresh vegetables. The combination of crisp tempeh and fragrant seasonings creates an irresistible dish perfect for adventurous foodies. Let’s dive into this exciting recipe!
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Tempe semangit (aged/fermented tempeh) | 350 g | Aged for a few days for a deeper flavor |
| Indofood Tempe Goreng Seasoning Mix | 10 g (half a sachet) | Tempeh seasoning, or any other tempeh seasoning mix |
| All-purpose flour | 2 tablespoons | Used for coating the tempeh before frying |
| Chili powder | 10 g | Adjust to taste. Use less if you prefer mild spice |
| Dried garlic flakes | 15 g | Adds aromatic depth |
| Dried shallot flakes | 10 g | Optional but enhances the dish’s flavor |
| Cooking oil | 10 dl | For frying and sautéing |
| White sugar | To taste | Adds balance to the sambal |
| Salt | To taste (lightly) | Be cautious as the seasoning mix already contains salt |
Instructions:
Step 1: Prepare the Tempeh
- Slice the tempeh: Cut the tempe semangit into thin, wide slices. The aged tempeh should have a slightly pungent aroma, which will intensify the flavor of the dish.
- Coat the tempeh: In a bowl, mix the Indofood Tempe Goreng seasoning with the all-purpose flour until well combined.
- Fry the tempeh: Coat each slice of tempeh with the seasoned flour mixture, then fry in hot oil until golden brown and crispy. Set the fried tempeh aside to cool.
Step 2: Make the Sambal Base
- Heat the pan: In a clean frying pan, heat the pan over low heat to prevent burning.
- Sauté the spices: Add the dried shallot flakes, dried garlic flakes, and chili powder to the pan. Pour in just enough oil to lightly coat the spices and keep them from burning. Stir-fry gently for a minute or two until the spices become fragrant. Be careful not to overcook as dried spices can burn quickly.
- Grind the mixture: Transfer the sautéed garlic, shallots, and chili powder to a mortar and pestle (ulekan). Gently grind the mixture into a coarse paste. Turn off the heat.
Step 3: Combine with Tempeh
- Add the tempeh: One by one, add the fried tempeh slices into the mortar. Lightly press each slice with the pestle to break it down and blend with the sambal paste. Continue until all the tempeh has been combined.
- Adjust seasoning: Taste the sambal and adjust the flavor by adding sugar and salt to balance the heat and savoriness. Be cautious with the salt since the seasoning mix already contains some.
Step 4: Serve
- Serve immediately: Pair the Sambal Tempe Semangit with a hot plate of steamed white rice, and your choice of boiled or steamed vegetables for a complete meal. Enjoy the rich, savory, and spicy flavors that this unique sambal has to offer!
Enjoy your meal! This dish is perfect for those who appreciate strong, bold flavors. The crispy tempeh and aromatic sambal are a match made in heaven, and the simplicity of the ingredients allows the depth of flavor in the aged tempeh to shine through.
This dish brings out the natural umami of tempe semangit and highlights the unique appeal of Indonesian sambal. If you are looking for a way to elevate your rice and vegetable dishes, this recipe is a delicious and easy option to try.
