Tempe Sambal Kencur with Kenikir (Indonesian Tempeh with Kencur Spicy Sambal and Kenikir Greens)
This recipe combines the rich, nutty flavor of tempeh with the vibrant, earthy taste of kenikir (Cosmos caudatus) leaves, all enhanced by a fragrant kencur (aromatic ginger) sambal. It’s a perfect side dish for rice, adding both protein and a punch of spicy, tangy flavors.
Ingredients
| Ingredient | Measurement |
|---|---|
| Tempeh | 1/2 block, mashed |
| Kenikir leaves | A handful, boiled and chopped |
| Sambal Ingredients: | |
| Red chili peppers | 5 pieces |
| Bird’s eye chilies | 5 pieces |
| Shallots | 4 cloves |
| Garlic cloves | 2 cloves |
| Candlenut | 1 piece |
| Tomato | 1 small |
| Kencur (aromatic ginger) | 1 thumb-sized piece |
| Calamansi lime | 1/2 piece |
| Palm sugar | To taste, shaved |
| Salt | To taste |
| Sugar | To taste |
| Cooking oil | As needed |
| Water | As needed |
Instructions
-
Prepare the Sambal:
- Using a mortar and pestle or a blender, grind all the sambal ingredients (red chili peppers, bird’s eye chilies, shallots, garlic, candlenut, tomato, and kencur) until they form a smooth paste.
-
Cook the Sambal:
- Heat a little oil in a pan over medium heat. Add the sambal paste and sauté until fragrant.
-
Add the Greens:
- Add the boiled and chopped kenikir leaves to the sambal. Stir them in well, ensuring they are evenly coated with the sambal.
-
Incorporate the Tempeh:
- Add the mashed tempeh into the sambal mixture, stirring to combine. Pour in a small amount of water to prevent the mixture from becoming too dry and to help it cook evenly.
-
Season and Simmer:
- Squeeze the juice from the calamansi lime into the mixture. Add palm sugar, salt, and a pinch of sugar to balance the flavors. Continue to stir and cook for about 5 minutes, allowing the flavors to meld and the tempeh to heat through.
-
Serve:
- Once cooked, transfer the Tempe Sambal Kencur with Kenikir to a serving dish and enjoy with a bowl of steamed rice or as a side to your favorite Indonesian meal.
Nutritional Information (Per Serving Estimate)
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Protein | 8g |
| Fat | 10g |
| Carbohydrates | 15g |
| Fiber | 3g |
| Sugars | 4g |
| Sodium | 400mg |
This dish brings a wonderful balance of textures and tastes—the chewy, hearty tempeh paired with the tender kenikir leaves and the spicy, aromatic sambal. The hint of tangy calamansi adds a refreshing citrusy note, while the kencur infuses the dish with an earthy, slightly peppery aroma that makes it truly distinctive. Enjoy this flavorful dish as part of your next Indonesian-inspired feast!
