Sambal Tempe
#pr_homemadestreetfood
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (small board) | 1 piece |
| Cooking oil | As needed |
| Salt | To taste |
| Water | As needed |
| For the sambal: | |
| Salt | 1/4 tsp |
| Garlic | 1 clove |
| Bird’s eye chilies | 30 pieces |
Instructions
- Prepare the Marinade: In a bowl, combine water and salt, stirring well to dissolve the salt completely.
- Cut the Tempe: Slice the tempe into your desired shapes and sizes. Dip each piece into the salted water mixture, ensuring it’s well-coated.
- Fry the Tempe: Heat cooking oil in a pan over medium heat. Once the oil is hot, carefully add the tempe slices and fry until they are half-cooked. Remove from oil and drain on paper towels.
- Make the Sambal: In a mortar and pestle (or food processor), blend together the garlic, salt, and bird’s eye chilies until you achieve a smooth paste.
- Combine and Serve: Mix the fried tempe with the sambal paste, ensuring that each piece is well-coated. Adjust seasoning as needed and serve hot.
Notes
- Feel free to adjust the amount of salt and chilies to your preference.
- For added sweetness, consider incorporating a bit of sugar.
- If desired, fry the tempe until fully cooked for a crispier texture.
- For an extra kick, add 2 tablespoons of hot oil to the sambal before mixing.
- If you enjoy a stronger flavor, using slightly fermented tempe is an option.
Enjoy your homemade Sambal Tempe as a delightful addition to any meal!
