Sambal Tempe Recipe
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tempe | 1 long piece (about 200g) |
| Small red chili (cabai rawit jablai) | 1/4 (adjust based on spice preference) |
| Large red chili (cabai merah gede) | 1/4 |
| Shallots (bawang merah) | 15 cloves |
| Garlic (bawang putih) | 10 cloves |
| Thai basil or lemon basil (daun serai/kemangi) | A handful, optional |
| Salt | To taste |
| Sugar | To taste |
| Flavor enhancer (optional) | To taste (such as MSG or bouillon) |
| Oil for frying | As needed |
Instructions:
-
Prepare the Tempe:
Heat a pan and add enough oil for frying. Cut the tempe into thin slices or cubes and fry until it’s half-cooked, crispy on the outside but still tender inside. Once done, remove it from the oil and drain off any excess oil. -
Fry the Aromatics:
In the same pan, add the small red chili, large red chili, shallots, and garlic. Fry until they soften and turn fragrant, then remove them from the pan and set aside to cool. -
Blend the Sambal:
Once the fried ingredients have cooled, use a mortar and pestle or blender to grind them into a smooth paste. Add salt, sugar, and flavor enhancer (if desired) to taste. Be mindful not to make it too salty or sweet—balance it to your liking. -
Combine the Tempe and Sambal:
Add the fried tempe into the sambal mixture and gently crush the tempe pieces into the sambal paste. If desired, you can add a handful of Thai basil or lemon basil (kemangi) for an added herbal freshness, though it’s optional. -
Serve and Enjoy:
Your sambal tempe is ready! Serve this savory, spicy, and aromatic dish with steamed rice, fried salted squid (cumi asin), and stir-fried kangkung with garlic for a delicious meal, as enjoyed by my family.
Serving Suggestions:
Sambal Tempe pairs beautifully with crispy fried dishes like salted squid or sautéed vegetables, making it a perfect complement for a hearty Indonesian meal.
