Sambel Tempe Pete Uleg is a vibrant and spicy dish that showcases the rich flavors of Indonesian cuisine, combining the unique taste of tempe (fermented soybean cake) and pete (stinky beans) with an aromatic sambal sauce. This dish is not only delicious but also packed with protein and nutrients, making it a perfect addition to any meal. Below is a detailed recipe that will guide you through creating this delightful dish in your kitchen.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 1 package |
| Pete (stinky beans) | 2 boards |
| Terasi (shrimp paste) | 1 package (recommended: ABC brand) |
| Bird’s eye chili (cabe rawit) | 7-11 (to taste) |
| Shallots (bawang merah) | 7 cloves |
| Garlic (bawang putih) | 3 cloves |
| Tomatoes | 3 pieces |
| Brown sugar (gula merah) | To taste |
| Salt and sugar | To taste |
| Flavor enhancer (optional) | To taste |
| Cooking oil | 1 tablespoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 250 |
| Protein | 15 g |
| Carbohydrates | 20 g |
| Fat | 12 g |
| Fiber | 5 g |
| Sodium | 400 mg |
Instructions
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Prepare the Tempe: Begin by cutting the tempe into small cubes. Heat some oil in a frying pan over medium heat and fry the tempe until it is golden brown but not too dry. Once fried, remove it from the oil and set it aside to cool. When cool enough to handle, lightly crush the tempe with a mortar and pestle, ensuring it’s not too smooth—just enough to break it down.
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Prepare the Pete: Peel the pete beans and cut each bean into quarters, adjusting the size based on your preference. Lightly fry the cut pete beans in the same pan for a brief moment to enhance their flavor and soften them slightly. Set aside.
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Make the Spice Paste: In a mortar and pestle, combine 4 shallots, the garlic, and bird’s eye chilies. Grind these ingredients together until they form a coarse paste. Add the brown sugar to the mixture, adjusting the sweetness to your liking.
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Chop Additional Ingredients: Finely slice the remaining shallots and tomatoes. Set these aside for later.
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Cook the Terasi: In a clean pan, add 1 tablespoon of oil and heat it over medium heat. Add the terasi and cook it, breaking it down as it cooks, until it releases a fragrant aroma. This step is crucial as it enhances the depth of flavor in the sambal.
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Combine and Sauté: Once the terasi is fragrant, add the spice paste along with the sliced shallots and tomatoes. Stir and sauté until the mixture is cooked through and fragrant.
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Add Tempe and Pete: Gently fold the prepared tempe and pete into the sautéed mixture. Add salt, sugar, and optional flavor enhancers to taste. Sauté for a couple of minutes to allow the flavors to meld together. Be sure to check the seasoning and adjust as necessary.
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Serve: Once everything is well combined and heated through, your Sambel Tempe Pete Uleg is ready to be served. Enjoy it warm with steamed rice or as a side dish to complement your favorite Indonesian meals.
Enjoyment and Tips
Sambel Tempe Pete Uleg is not just a dish; it’s an experience of rich flavors and textures that will delight your taste buds. The tempe provides a satisfying bite, while the pete adds a unique aroma that many adore. Feel free to adjust the level of spiciness by modifying the amount of bird’s eye chilies based on your preferences.
Serve this dish with a side of fresh cucumber slices or a tangy salad to balance the flavors, and savor every bite of this delicious Indonesian specialty. Happy cooking! 😊