Sambal Tempe Kacang Panjang Recipe

Introduction

At Love With Recipes, we are passionate about sharing authentic dishes that celebrate the vibrant flavors of Indonesian cuisine. Today, we delve into a traditional yet versatile dish known as Sambal Tempe Kacang Panjang, or more popularly, Sambal Trancam. This dish exemplifies the rich tapestry of Indonesian culinary traditions, combining crunchy fresh vegetables, savory fried tempeh, and an intensely flavorful, spicy sambal paste. Its balance of textures—crisp vegetables contrasting with the tender, fried tempeh—and the fiery heat of the sambal make it a beloved choice for both casual meals and festive gatherings. Whether served as a side dish alongside steamed rice or enjoyed on its own as a light, satisfying meal, Sambal Trancam offers a delightful exploration of indigenous flavors and culinary techniques. This recipe is perfect for those looking to expand their repertoire of Southeast Asian dishes, showcasing the bold, complex tastes that make Indonesian cuisine unique.

Time

Total Preparation Time: approximately 30 minutes

Cooking Time: approximately 10 minutes

Serving Time: immediate, best enjoyed fresh

Needed Equipment

• Mortar and pestle (for making sambal paste)
• Cutting board
• Sharp chef’s knife
• Mixing bowls
• Frying pan or wok (for frying tempeh)
• Spatula or slotted spoon
• Measuring spoons
• Grater (optional, for fresh ingredients)
• Serving platter or bowls

Tags

• Indonesian cuisine
• Vegetarian
• Spicy
• Gluten-Free
• Vegan (if no fish sauce or animal-based ingredients used)
• Healthy

Serving Size

Serves approximately 4-6 people as a side dish or light meal.

Difficulty Level

Intermediate: requires some skill in handling multiple ingredients, frying, and making the sambal paste from scratch.

Allergen Information

• Contains soy (from tempeh)
• Potential traces of nuts (depending on ingredients used in fried tempeh or added condiments)
• Contains chili peppers (spicy)

Dietary Preference

• Vegetarian: Yes
• Vegan: Yes (if fried tempeh is prepared without animal-based ingredients)
• Gluten-Free: Yes (assuming no soy sauce containing gluten used in frying)

Course

Appetizer, Side Dish, Light Main Course

Cuisine

Indonesian / Southeast Asian

Ingredients

Instructions

Step 1: Preparing the Vegetables

Begin by meticulously washing all the vegetables to remove any dirt or residues. Use cold water and, if necessary, a vegetable brush for the green beans and cucumber. Once clean, proceed to cut the vegetables into small, uniform pieces or cubes to ensure even mixing and a pleasant bite. The green beans should be trimmed and cut into approximately 2-3 inch lengths; this size allows for easy chewing and balances well with the other ingredients. The cucumber should be diced into small cubes—about 0.5 inches—to provide a refreshing crunch that complements the spiciness of the sambal. The small pete, a pungent legume native to Southeast Asia, should be peeled if necessary and used sparingly, as its flavor can be quite strong and overpowering if overused. The fried tempeh must be cut into bite-sized chunks, roughly 1-inch squares, to optimize surface area for flavor absorption and ease of eating.

Step 2: Making the Sambal Paste

In a traditional Indonesian kitchen, the sambal is often prepared using a mortar and pestle, which helps release the essential oils and flavors from the ingredients, creating a rich, aromatic paste. Start by adding the fried shallots, garlic, small red chilies, large red chili, and fried tomato into the mortar. Use the pestle to grind these ingredients into a smooth, thick paste. Apply firm pressure and continue grinding until the mixture is uniform and fragrant, about 5-8 minutes. If a mortar and pestle are unavailable, a food processor can be used, pulsing carefully to avoid over-blending. Season the sambal with salt and sugar, adding small amounts incrementally to balance the heat and acidity. The goal is a fiery, slightly sweet paste that enhances the overall dish.

Step 3: Incorporating the Tempeh

Gently crumble the fried tempeh with clean hands or a fork to break it into smaller, irregular pieces. This allows the sambal to cling more effectively to the tempeh, enhancing flavor absorption. Mix the crumbled tempeh into the sambal paste, ensuring each piece is well-coated. Let it sit for a few minutes to allow the flavors to meld, but serve promptly to preserve the freshness of the ingredients.

Step 4: Combining All Components

In a large mixing bowl, combine the prepared vegetables—green beans, cucumber, small pete, and the seasoned tempeh with sambal. Toss gently but thoroughly, ensuring that each vegetable piece is coated evenly with the sambal and tempeh mixture. This step is crucial as it brings all the elements together into a harmonious dish. The texture should be a delightful medley of crispy, crunchy, and tender components, with the vibrant, spicy sambal binding everything in a flavorful embrace.

Step 5: Serving

Serve the Sambal Tempe Kacang Panjang immediately to enjoy the crispness of the vegetables and the warmth of the sambal. It can be presented on a platter or individual bowls for a communal dining experience. Pair with steamed white rice or enjoy on its own as a satisfying, spicy snack. Garnish with additional fried shallots or fresh herbs if desired for extra flavor and presentation appeal. This dish is best enjoyed fresh for maximum flavor and texture fidelity.

Preparation Tips

• For a milder version, reduce the number of red chilies or remove the seeds to lessen heat.
• Use fresh, high-quality ingredients for the best flavor, especially the vegetables and tempeh.
• If you prefer a smokier flavor, slightly char the tomato or chilies before grinding.
• Frying the shallots, garlic, and chilies enhances aroma and flavor—do not skip this step.
• Adjust the sweetness and saltiness according to your taste; incorporate a dash of fish sauce or soy sauce if desired, but check for gluten content if necessary.

Nutritional Information

Tips and Tricks

• Balance the heat: Adjust the number and type of chilies used based on your spice tolerance. Removing seeds from red chilies can significantly reduce heat.
• Enhance flavor depth: Toast the fried tomato slightly before grinding for a smoky undertone.
• Make ahead: Prepare the sambal and vegetables a few hours in advance; store separately and assemble just before serving to preserve freshness.
• Frying tempeh: Ensure the tempeh is fried until golden brown for a crispy texture that contrasts beautifully with the crunchy vegetables.
• Vegetable texture: Do not overcook vegetables; they should remain crisp to provide a refreshing bite.

Add-ons and Variations

• Include a handful of chopped fresh coriander or basil for an herbal note.
• Top with sliced shallots or fried garlic for extra crunch and flavor.
• For added protein, serve with boiled eggs or grilled chicken slices.
• Replace cucumber with shredded carrot for a slightly sweeter touch.
• Introduce a splash of lime juice before serving for a tangy contrast.

Side Dishes

• Steamed jasmine rice or coconut rice enhances the flavors of the sambal.
• Indonesian-style fried rice (Nasi Goreng) as a hearty accompaniment.
• Grilled skewers of chicken or fish for a more substantial meal.
• Fresh tropical fruit salad to balance the heat.

Improvements and Variations

• Experiment with different types of chilies for varying spice levels, such as bird’s eye chilies for more intense heat.
• Add a dash of tamarind paste to introduce a subtle tanginess to the sambal.
• Use different vegetables, such as sliced carrots, radishes, or bell peppers, for added color and nutrition.
• Roast the chilies and tomato slightly before grinding for a deeper, smoky flavor.

Save and Store

Since the dish is best served fresh, it is recommended to prepare the sambal paste in advance and store separately in an airtight container in the refrigerator for up to 3 days. The fried tempeh and vegetables are best assembled just before serving to preserve their textures. If you have leftovers, store the assembled dish in an airtight container in the fridge for up to 1 day and reheat gently. To maintain crispness, avoid soaking the vegetables in moisture-rich environments for extended periods.

FAQ

Can I make this dish vegan?

Absolutely. As long as the tempeh is fried without animal-based ingredients and no fish sauce is used, this dish remains vegan-friendly. Adjust seasonings as needed.

Can I substitute tempeh with tofu?

Yes, firm tofu can be used as an alternative. Fry it until golden and crispy before mixing with the sambal.

What if I don’t have a mortar and pestle?

A food processor or blender can be used to make the sambal paste. Pulse carefully to avoid over-processing; the texture should be slightly coarse for authenticity.

How spicy is this dish?

The spiciness depends on the chilies used. Adjust the number and type of chilies to suit your taste. Removing seeds from red chilies can reduce heat significantly.

Conclusion

Indulging in the authentic flavors of Indonesian cuisine has never been easier with this comprehensive recipe for Sambal Tempe Kacang Panjang / Sambal Trancam. It beautifully marries the freshness of vegetables with the smoky, umami-rich fried tempeh and a fiery, aromatic sambal. Perfect for spice aficionados and those seeking a healthy, flavorful dish, this recipe is an excellent addition to your culinary repertoire. Remember, the key lies in fresh ingredients, careful preparation, and balancing flavors to create a harmonious dish that embodies the vibrant spirit of Indonesian food.

References

• Indonesian Food & Cooking by Sri Owen
• Seriouseats.com: Indonesian Sambal Recipes