Sambel Tempe Kering: A Flavorful Indonesian Delight
Sambel Tempe Kering is a traditional Indonesian dish that brings together the rich, nutty flavor of tempeh and the vibrant spiciness of sambal, making it a delectable accompaniment to any meal. This recipe offers a simple yet delightful way to prepare tempeh, infusing it with aromatic spices and herbs for a taste experience that is both comforting and exciting. Perfect as a side dish or a topping, this dish is sure to please your palate and can be served alongside rice or as a component in a larger spread.
Ingredients
| Ingredient | Amount |
|---|---|
| Tempe (20 cm board) | 1 |
| Bird’s Eye Chilies | 8 (adjust to taste) |
| Shallots | 10 |
| Garlic | 5 |
| Lemongrass | 2 stalks, thinly sliced |
| Mushroom broth | to taste |
| Chicken broth | to taste |
| Salt | to taste |
| Granulated sugar | to taste |
| Cooking oil | for frying |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 |
| Protein | 8 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 2 g |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Sodium | 300 mg |
| Sugars | 1 g |
(Note: Nutritional values are estimates and may vary based on specific ingredient brands and cooking methods.)
Instructions
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Prepare the Spice Mixture: Begin by crushing the shallots, garlic, bird’s eye chilies, and sliced lemongrass using a food processor. Avoid using a blender, as it can make the mixture too smooth; a coarser texture is preferred for this dish.
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Sauté the Spices: In a frying pan, heat a small amount of cooking oil over low heat. Add the ground spice mixture to the pan and stir gently. Incorporate the mushroom and chicken broth at this stage, allowing the flavors to meld without allowing the mixture to cook too vigorously.
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Prepare the Tempeh: While the spices are infusing, chop the tempeh into small, bite-sized pieces. You can use the food processor to achieve a finer texture if desired, but you may also choose to leave the tempeh in larger chunks for a heartier bite.
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Combine Tempeh with the Spice Mixture: Once the spice mixture is fragrant, add the chopped tempeh to the pan without waiting for the spices to cook fully. Pour in additional cooking oil to ensure that the tempeh is submerged in the mixture.
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Cook the Mixture: Increase the heat from low to medium and stir continuously to ensure even cooking. Keep a close eye on the color of the tempeh; you want it to turn a lovely golden brown. This process should take about 10-15 minutes.
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Drain Excess Oil: Once the tempeh has achieved a rich, brown color, remove it from the heat. Place a fine mesh strainer over a bowl to drain the excess oil, pressing down gently on the tempeh to ensure that as much oil as possible is removed.
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Serve and Enjoy: Your Sambel Tempe Kering is now ready to be served! It pairs beautifully with steamed rice or can be enjoyed as a standalone snack. Garnish with fresh herbs or additional chilies if desired, and savor the delightful blend of flavors.
Tips for Success:
- Adjust the number of bird’s eye chilies based on your heat preference; for a milder dish, reduce the quantity or substitute with less spicy chilies.
- Feel free to experiment with additional spices or herbs to personalize the flavor profile to your liking.
- Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in a pan over low heat to maintain the texture.
Enjoy this Sambel Tempe Kering as part of a delightful Indonesian feast, and relish the comforting flavors that this dish brings to your table. It’s a dish that embodies the essence of home-cooked meals, bringing warmth and joy with every bite.
