Sambalado, also known as Balado Tempe, is a delightful Indonesian dish that combines the earthy flavor of tempe with a spicy, aromatic sauce. This recipe is perfect for those who appreciate a touch of heat and complexity in their meals.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 1/4 papan (approximately 50g) |
| Shallots | 50g |
| Red chilies + bird’s eye chilies | 50g |
| Palm sugar (shaved) | 1 tablespoon |
| Salt | 2 teaspoons |
| Mushroom seasoning (optional) | 1 teaspoon |
| Kaffir lime leaves | 2 leaves (stems removed) |
Instructions
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Prepare the Tempe: Cut the tempe into small cubes and fry them in oil until they turn golden brown. Set aside to drain on paper towels.
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Fry the Aromatics: In the same oil, fry the shallots and chilies until they become slightly wilted but not fully cooked.
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Blend the Mixture: Transfer the fried shallots and chilies to a blender (do not add water) and blend them into a smooth paste with a bit of the frying oil.
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Cook the Paste: In a pan, heat the blended mixture over low heat, stirring continuously to prevent burning. When the paste is about three-quarters cooked, add the kaffir lime leaves and palm sugar.
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Season: Once the sambal has fully cooked, add the salt and mushroom seasoning (if using). Taste and adjust seasoning as necessary.
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Combine with Tempe: Finally, add the fried tempe to the sambal, stirring well to ensure all pieces are coated in the flavorful sauce.
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Serve: Your Sambalado is ready! Serve it warm with rice or as a side dish to your favorite Indonesian meal.
This sambalado tempe is not only easy to prepare but also a fantastic way to experience the rich flavors of Indonesian cuisine. Enjoy!