Sambal Tempe Lumat Padas: A Spicy Delight
Sambal Tempe Lumat Padas is a deliciously spicy dish that showcases the unique flavor of tempe, a fermented soybean product popular in Indonesian cuisine. The combination of spices, herbs, and coconut milk creates a rich, savory taste that pairs beautifully with rice or as an accompaniment to grilled meats. This recipe offers a step-by-step guide to create this delightful dish, ensuring you capture the essence of traditional Indonesian flavors in your own kitchen.
Ingredients
Here’s what you’ll need to create this vibrant Sambal Tempe Lumat Padas:
| Ingredient | Quantity |
|---|---|
| Tempe (slightly wilted) | 3 pieces |
| Shallots | 2 pieces |
| Garlic | 2 cloves |
| Kencur (aromatic ginger) | to taste |
| Galangal (crushed) | to taste |
| Salam leaves | 2 leaves |
| Kaffir lime leaves | 2 leaves |
| Coconut milk (small pack) | 1 pack (Kara) |
| Bird’s eye chili | to taste |
| Red curly chili | to taste |
| Salt | to taste |
| Flavor enhancer (optional) | to taste |
| Sugar (optional) | to taste |
Instructions
Follow these steps to prepare your Sambal Tempe Lumat Padas:
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Steam the Tempe: Start by steaming the tempe until it becomes soft and tender. This process enhances its texture and flavor, making it perfect for blending with the spices.
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Prepare the Spice Mixture: While the tempe is steaming, finely grind the shallots, garlic, kencur, and chilis using a mortar and pestle or a food processor until you achieve a smooth paste.
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Combine with Tempe: Once the tempe is ready, mix it into the spice paste. Use the mortar and pestle to gently mash everything together, allowing the flavors to meld. This will create a wonderfully aromatic and spicy mixture.
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Cook the Coconut Milk: In a pot, bring the coconut milk to a gentle boil, adding just enough water to reach your desired consistency. Include the salam leaves and kaffir lime leaves for an extra burst of flavor.
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Add the Spice Mixture: After the coconut milk has reached a boil, stir in the sambal mixture you prepared earlier. Continue cooking until the sambal thickens and the liquid reduces, allowing the flavors to concentrate. This step is crucial, as it enhances the dish’s overall richness.
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Adjust Seasoning: Before serving, taste your sambal and adjust the seasoning to your liking by adding salt, flavor enhancers, or sugar if needed. The balance of flavors is essential to achieving the perfect sambal.
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Serve: Once your sambal tempe lumat padas is ready, serve it warm alongside steamed rice, grilled meats, or as a flavorful side dish.
Nutritional Information
Here’s a general idea of the nutritional value of Sambal Tempe Lumat Padas per serving (approximation may vary based on exact ingredient quantities):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 200-250 kcal |
| Protein | 10-15 g |
| Total Fat | 15-20 g |
| Saturated Fat | 10 g |
| Carbohydrates | 10-15 g |
| Dietary Fiber | 4 g |
| Sugars | 2 g |
| Sodium | 200-400 mg |
Tips for the Perfect Sambal
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Adjust the Heat: The amount of chili can be modified based on your spice tolerance. Feel free to add more bird’s eye chilies for an extra kick or reduce them for a milder version.
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Fresh Ingredients: Use fresh shallots, garlic, and herbs whenever possible to enhance the flavor and aroma of your sambal.
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Storing Leftovers: This sambal can be stored in an airtight container in the refrigerator for up to a week. Reheat before serving.
By following this recipe for Sambal Tempe Lumat Padas, you’ll not only enjoy a delightful dish filled with traditional Indonesian flavors but also the satisfaction of making something unique and delicious at home. Enjoy your culinary adventure!
