Tahu Tempe with Spicy Shrimp Sambal (Tahu Tempe Sambal Ebi)
Ingredients
| Ingredient | Quantity |
|---|---|
| Chinese Tofu (Tahu Cina), cut into pieces | 3 blocks |
| Tempe, cut into pieces | ½ board |
| Dried Shrimp (Ebi), rinsed, soaked in hot water for 10 minutes, ground finely | 2 tablespoons |
| Stink Beans (Petai), halved | 1 board |
| Salt | To taste |
| Mushroom Broth Powder | To taste |
For the Sambal Paste:
| Ingredient | Quantity |
|---|---|
| Red Chilies | 20 pieces |
| Shallots | 4 pieces |
| Garlic | 2 cloves |
| Candlenuts (Kemiri) | 2 pieces |
Instructions
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Prepare the Tofu & Tempe: Start by frying the tofu and tempe until they turn golden brown. Set aside once done.
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Prepare the Dried Shrimp (Ebi): In a heated pan, add a little oil and sauté the finely ground ebi until it becomes fragrant.
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Cook the Sambal: To the same pan, add the prepared sambal paste (blend or grind the red chilies, shallots, garlic, and candlenuts into a smooth consistency). Stir-fry the paste with the ebi over medium heat. If the mixture becomes too dry, add a bit more oil. Continue to cook until the paste changes color and becomes aromatic.
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Seasoning: Once the sambal is ready, season it with salt and mushroom broth powder according to your taste.
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Add the Stink Beans (Petai): Stir in the halved petai, making sure they are evenly coated in the sambal mixture.
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Combine Tofu & Tempe: Finally, add the fried tofu and tempe to the pan, gently tossing everything together until all the ingredients are well combined and coated in the sambal.
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Serve: Remove from heat and serve immediately. Enjoy your flavorful Tahu Tempe Sambal Ebi with rice or as a standalone dish!
This dish is a spicy, savory delight that combines the rich textures of tofu and tempe with the bold flavors of shrimp sambal and petai, creating a true Indonesian classic. Perfect for a satisfying meal with loved ones!
