Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (slightly fermented) | 1 block, cut into small pieces |
| Green bird’s eye chilies (optional) | 20 pieces (adjust to taste) |
| Garlic cloves | 4 cloves |
| Kencur (Aromatic Ginger) | 1 finger-sized piece, peeled |
| Sugar | To taste |
| Salt | To taste |
| Cooking oil | As needed, for frying |
Instructions
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Fry the Tempeh: Start by frying the tempeh in hot oil until it turns golden and slightly crispy. Once done, remove the tempeh from the pan and set it aside to drain excess oil.
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Prepare the Sambal: In a mortar and pestle (or using a food processor), grind the green chilies, garlic, and peeled kencur until the mixture is smooth. Add sugar and salt according to your taste preference.
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Add Oil for Flavor: To the ground sambal mixture, add about 2 tablespoons of the hot oil used for frying the tempeh. This adds depth and flavor to the sambal.
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Mix with Tempeh: Add the fried tempeh into the sambal mixture. Lightly crush the tempeh (or mix thoroughly) to combine all the flavors evenly.
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Serve: Your Sambal Tempeh is now ready to be served as a spicy side dish or accompaniment to rice!
Enjoy this delicious and simple Indonesian dish that brings together the earthy flavors of tempeh and the heat of sambal!