Sambal Goreng Tempe dan Udang: A Flavorful Indonesian Delight
Sambal Goreng Tempe dan Udang is a traditional Indonesian dish that beautifully combines the earthy flavors of tempeh with the sweetness of shrimp, all enveloped in a rich and fragrant coconut sauce. This dish is not only satisfying but also incredibly versatile, making it a perfect addition to your culinary repertoire. Whether served with steamed rice or as part of a larger feast, this recipe is sure to impress your family and friends with its vibrant flavors.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (fermented soybean cake) | 1/2 papan (about 250g) |
| Shrimp (peeled and deveined) | 1/2 kg (adjust to preference) |
| Coconut milk (from 1 coconut) | 500 ml |
| Large red chili (fried, chopped) | 1 |
| Sweet soy sauce (kecap manis) | 5 tablespoons |
| Tamarind water (air asam jawa) | 1 tablespoon |
| Salam leaves (Indonesian bay leaves) | 2 leaves |
| Kaffir lime leaves (daun jeruk) | 2 leaves |
| Lemongrass (bruised) | 2 stalks |
| Cooking oil | 3 tablespoons |
Ground Spice Paste:
| Ingredient | Quantity |
|---|---|
| Large red chili | 5 pieces |
| Garlic | 5 cloves |
| Shallots (bawang merah) | 5 cloves |
Instructions
-
Prepare the Spice Paste:
Start by grinding the ingredients for the spice paste: 5 large red chilies, 5 cloves of garlic, and 5 shallots. You can use a mortar and pestle or a food processor to achieve a smooth paste. Set aside. -
Sauté the Spice Paste:
In a large skillet or wok, heat 3 tablespoons of cooking oil over medium heat. Once the oil is hot, add the ground spice paste and sauté until fragrant, which should take about 2-3 minutes. -
Add Aromatics:
Incorporate the salam leaves, kaffir lime leaves, and bruised lemongrass into the skillet. Continue to sauté the mixture until the leaves are wilted, approximately 2 minutes. -
Add Tempeh and Shrimp:
Gently add the tempeh, chopped red chili, and shrimp to the pan. Cook until the shrimp turns pink and opaque, indicating that they are cooked through. -
Incorporate Liquids:
Pour in the tamarind water and sweet soy sauce. Stir the mixture well to combine, followed by the coconut milk. Allow everything to come to a simmer. -
Simmer and Thicken:
Cook the mixture until the coconut milk thickens to your desired consistency. If you prefer a drier dish, allow it to cook longer so that some of the liquid evaporates. This typically takes about 10-15 minutes. -
Final Adjustments:
For those who enjoy additional flavors, consider adding boiled petai (stink beans) or jengkol (a type of Indonesian fruit) at this stage. -
Serve:
Once the dish has reached your desired consistency, remove it from heat. Serve hot with steamed rice, making sure to prepare at least two plates—this dish is sure to have everyone coming back for more!
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 300 kcal |
| Protein | 25 g |
| Fat | 18 g |
| Carbohydrates | 15 g |
| Fiber | 4 g |
| Sodium | 400 mg |
Cooking Tips:
- Tempeh Preparation: Unlike many recipes, there is no need to fry the tempeh beforehand. This allows the spices to penetrate and infuse the tempeh with flavor.
- Flavor Enhancements: Feel free to experiment by adding vegetables like green beans or eggplant, which can be added in the last few minutes of cooking for added nutrition and texture.
Final Thoughts
Sambal Goreng Tempe dan Udang is more than just a meal; it’s a culinary journey into the heart of Indonesian cuisine. Its robust flavors, combined with the delightful textures of shrimp and tempeh, make it a dish you will want to share with loved ones. Enjoy this hearty dish alongside fragrant jasmine rice for a truly satisfying dining experience. Happy cooking!
