Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 1/2 papan |
| For Tempe Seasoning: | |
| Garlic | 2 cloves |
| Salt | To taste |
| Coriander | 1 tsp |
| For Sambal: | |
| Red Chilies | 10 pieces |
| Bird’s Eye Chilies | 15 pieces (orange/green) |
| Garlic | 1 clove |
| Shallots | 2 cloves |
| Tomato | 1 piece |
| Salt | To taste |
| Sugar | To taste |
| Vegetable Oil | For frying |
Instructions
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Prepare the Tempe: Slice the tempe into your preferred size. In a bowl, mash the garlic and mix it with salt and coriander, adding a little water to create a marinade. Submerge the tempe in this mixture and let it marinate for about 15 minutes.
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Fry the Tempe: Heat oil in a pan and fry the marinated tempe until golden brown. Once cooked, remove and set aside.
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Make the Sambal: In the same oil, fry all the sambal ingredients—red chilies, bird’s eye chilies, garlic, shallots, and tomato—until softened. Transfer to a mortar and pestle and grind to a paste, adding salt and sugar to taste. You can skip the sugar if preferred.
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Combine: Pour in a bit of the oil used for frying the sambal into the paste. Then, add the fried tempe into the sambal mixture. Press down gently to let the sambal infuse into the tempe.
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Serve: Arrange the tempe on a serving plate and enjoy your Tempe Penyet with rice or as a snack!
This Tempe Penyet, a traditional Indonesian dish, is not only easy to prepare but also delivers an ultimate punch of flavor that will surely delight your taste buds!