Sambal Goreng Tempe Kentang
Sambal Goreng Tempe Kentang is a delightful Indonesian dish that combines the hearty textures of tempeh and potatoes with a fragrant, spicy sauce. This recipe is perfect for those looking to explore the rich flavors of Indonesian cuisine.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh | 1 block (approx. 250g) |
| Potatoes | ½ kg |
| Garlic | 6 cloves |
| Shallots | 6 cloves |
| Red chili peppers | 15 large (whole) |
| Candlenuts | 6 pieces |
| Ground black pepper | 1 pinch |
| Turmeric | 1 small piece |
| Galangal (smashed) | 1 thumb-sized piece |
| Kaffir lime leaves | 5 leaves |
| Lime leaves | 5 leaves |
| Sweet soy sauce | 2 tbsp |
| Cooking oil | 250 ml |
| Salt | To taste |
| Water | 200 ml (plus more as needed) |
Instructions
- Prepare the Ingredients: Cut the tempeh and potatoes into small cubes.
- Fry the Tempeh and Potatoes: Heat oil in a frying pan and fry the tempeh and potato cubes until they are golden and cooked through. Remove and set aside.
- Blend the Spices: In a blender or food processor, blend the garlic, shallots, candlenuts, turmeric, and ground black pepper until smooth, excluding the kaffir lime leaves, galangal, and lime leaves.
- Sauté the Spices: In the same pan, add the blended spices along with the smashed galangal, kaffir lime leaves, and lime leaves. Sauté until fragrant.
- Add Liquids: Pour in 200 ml of water, followed by the sweet soy sauce and salt. Stir to combine and bring to a boil.
- Combine Ingredients: Once boiling, add the fried tempeh and potatoes. Simmer until the liquid reduces to about 100 ml.
- Incorporate Chili Peppers: Add the whole red chili peppers and cook until the sauce thickens and almost all the liquid evaporates.
- Serve: Your Sambal Goreng Tempe Kentang is now ready to be served! Enjoy this flavorful dish with steamed rice or as a side to complement your meal.
This recipe is not only satisfying but also highlights the wonderful blend of spices that define Indonesian cuisine. Enjoy your cooking journey!
