Tempe Penyet Pediz: A Flavorful Indonesian Tempe Dish with Spicy Sambal
Tempe Penyet Pediz is a beloved Indonesian dish that combines the earthy, hearty taste of tempeh with a vibrant and spicy sambal. This dish is perfect when served with hot steamed rice, making it a complete and satisfying meal. The tempeh is fried to perfection, while the sambal adds a burst of flavor with its spicy, savory goodness. Here’s how to recreate this traditional Indonesian dish at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh (fermented soybean cake) | 1 block (papan tempe) |
| For the Tempe Marinade: | |
| Coriander seeds (ketumbar) | 1 tablespoon |
| Garlic cloves (bawang putih) | 2 cloves |
| Salt (garam) | to taste |
| Water (air) | as needed |
| For the Sambal: | |
| Bird’s eye chilies (rica rawit) | 25 pieces |
| Tomato (tomat) | 1 piece |
| Garlic cloves (bawang putih) | 2 cloves |
| Shallots (bawang merah) | 8 cloves |
| Salt (garam) | to taste |
| Seasoning (penyedap rasa) | to taste |
| Cooking oil (minyak goreng) | as needed for frying |
Instructions
| Step | Instruction |
|---|---|
| 1. Prepare the Tempeh | Cut the tempeh into pieces according to your preference. |
| 2. Marinate the Tempeh | Blend the coriander seeds, garlic, and salt into a smooth paste. Add enough water to make a marinade. Coat the tempeh pieces with this marinade, ensuring each piece is thoroughly covered. Let the tempeh sit for a few minutes to absorb the flavors. |
| 3. Fry the Tempeh | Heat enough cooking oil in a frying pan and fry the marinated tempeh pieces until golden and crispy. Flip the tempeh to ensure even frying. Once cooked, remove the tempeh and set it aside to drain excess oil. |
| 4. Prepare the Sambal | In the same pan, heat a little oil and sauté the shallots, garlic, and bird’s eye chilies until they are fragrant and slightly soft. Add the tomato and continue frying for a few more minutes until all the ingredients are cooked through. Remove from the heat and let them cool slightly. |
| 5. Grind the Sambal | Transfer the sautéed ingredients to a mortar and pestle (cobek). Add salt and seasoning to taste. Grind the mixture until it becomes a rough, coarse paste, not too smooth. |
| 6. Combine and Serve | Place the fried tempeh in the mortar with the sambal. Gently crush the tempeh with the sambal using the pestle until the tempeh is slightly flattened (penyet) but still holds its shape. Mix well. |
| 7. Final Touch | Serve the Tempe Penyet Pediz warm with a bowl of steaming hot rice. Enjoy the dish with its spicy, savory, and crispy goodness! |
Nutritional Information (Approximate, per serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 18g |
| Carbohydrates | 25g |
| Fat | 20g |
| Fiber | 5g |
| Sodium | 700 mg |
Tempe Penyet Pediz is an easy yet flavorful dish to add to your repertoire. The crispy tempeh, paired with the bold and spicy sambal, delivers an irresistible taste of Indonesian street food right to your table. It’s a simple, satisfying dish that’s perfect for any occasion.
Pair it with a bowl of warm steamed rice, and you’ll have a meal that’s both nourishing and delicious.
