Sambal Tempe Tongkol Seuhah: A Spicy Tempe and Tuna Delight
Sambal Tempe Tongkol Seuhah is a vibrant Indonesian dish that showcases the wonderful flavors of tempeh and tuna, enlivened with a spicy sambal that tantalizes the taste buds. This recipe combines the nutty richness of tempeh with the savory notes of tuna, all enhanced by a medley of aromatic spices. Perfect for those who enjoy a little heat in their meals, this dish is not only delicious but also nutritious, making it an excellent addition to your culinary repertoire. Let’s dive into the delightful world of flavors with this easy-to-follow recipe.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tuna (tongkol), deboned and shredded | 250 grams (1/4 kg) |
| Tempeh, cut into small cubes | 1 medium-sized block |
| Bird’s eye chili (cabe rawit merah) | 10 pieces (adjust to taste) |
| Shallots (bawang merah) | 7 cloves |
| Garlic (bawang putih) | 5 cloves |
| Salt (garam) | To taste |
| Sugar (gula pasir) | To taste |
| Flavor enhancer (optional) | To taste |
| Oil for frying | As needed |
Instructions
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Prepare the Tempeh: Heat a little oil in a pan over medium heat. Once hot, add the cubed tempeh and fry until golden brown and slightly crispy. Remove from the pan and set aside.
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Fry the Tuna: In the same pan, add a touch more oil if necessary. Add the shredded tuna and fry until it is cooked through and slightly dry. Remove and set aside with the fried tempeh.
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Make the Sambal: Using the residual oil in the pan, add the bird’s eye chilies, shallots, and garlic. To prevent splattering, pierce the chilies with the tip of a knife before adding them to the pan. Sauté until the ingredients are fragrant and the shallots are translucent.
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Grind the Sambal: Once the spices are cooked, transfer them to a mortar and pestle, or a blender, and grind them into a smooth paste.
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Combine Ingredients: In a large mixing bowl, combine the fried tempeh and tuna. Pour the ground sambal over the mixture and gently mix until everything is well-coated.
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Final Cooking: In the same pan, heat a little oil over medium heat. Add the tempeh and tuna mixture back into the pan. Season with salt, sugar, and the flavor enhancer (if using). Adjust the seasoning according to your taste preferences. Cook until the mixture is heated through and slightly dry, stirring occasionally.
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Serve: Once everything is well combined and heated, remove from heat and serve warm. Sambal Tempe Tongkol Seuhah is best enjoyed with steamed rice or as part of a larger meal.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 250 kcal |
| Protein | 20 g |
| Total Fat | 15 g |
| Saturated Fat | 3 g |
| Carbohydrates | 15 g |
| Fiber | 3 g |
| Sugars | 2 g |
| Sodium | Varies by seasoning |
Conclusion
Sambal Tempe Tongkol Seuhah is an explosion of flavors that showcases the beauty of Indonesian cuisine. The balance of the rich, nutty tempeh and the savory, spicy tuna creates a dish that is both satisfying and delightful. Whether you’re looking for a new weeknight dinner option or a dish to impress guests, this recipe is sure to please. Enjoy this culinary adventure and savor the love infused in every bite! Happy cooking!
