Sambel Goreng Tempe (Manis)
A flavorful and savory-sweet Indonesian dish made with crispy fried tempe and a rich, aromatic spice paste. Perfect as a side dish or snack, this recipe incorporates the delightful sweetness of kecap manis (sweet soy sauce) and the aromatic balance of fresh herbs and spices.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Tempe (cut into cubes) | 10 cm block, diced into cubes | Fry until golden and crispy |
| Bird’s eye chili (cabe rawit) | 6 peppers | Adjust to taste for spiciness |
| Garlic (bawang putih) | 2 cloves | Minced |
| Shallot (bawang merah) | 1 large | Minced |
| Candlenut (kemiri) | 1 nut | Provides a rich, nutty flavor |
| Bay leaf (daun salam) | 1 leaf | Adds depth to the flavor |
| Kaffir lime leaves (daun jeruk) | 2 leaves | For a fresh citrusy note |
| Sweet soy sauce (kecap manis) | To taste | Adjust to your sweetness preference |
| Salt (garam) | To taste | For seasoning |
| White sugar (gula putih) | To taste | For a touch of sweetness (increase for sweeter) |
| Vegetable oil (for frying) | As needed | For frying tempe and sautéing the spice paste |
Steps
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Prepare the Tempe:
Begin by cutting the tempe into small cubes, approximately 1 cm in size. Heat a generous amount of vegetable oil in a pan over medium heat and fry the tempe cubes until they are golden brown and crispy. Once done, remove from the pan and place on paper towels to drain excess oil. Set aside. -
-
Make the Spice Paste:
In a mortar and pestle (or food processor), combine the garlic, shallots, bird’s eye chilies, and candlenut. Add a pinch of salt and sugar to enhance the flavor. Grind or blend the mixture until smooth. For a sweeter dish, feel free to add extra sugar to taste. -
Sauté the Spice Paste:
In the same pan, heat a small amount of oil over medium heat. Add the ground spice paste and sauté until fragrant. Be careful not to let it burn—this step is crucial for developing the aromatic base of the dish. -
Add the Aromatic Leaves:
Next, toss in the bay leaf and kaffir lime leaves, stirring the mixture for a minute to allow the herbs to release their flavors. -
Combine Tempe with the Spices:
Once the spice paste is aromatic, add the fried tempe cubes to the pan. Stir gently to coat the tempe evenly with the spice paste. -
Season and Finish:
Pour in the kecap manis, adjusting the amount based on your desired sweetness. Stir everything together, ensuring that the tempe is well coated in the sauce. Taste and adjust the seasoning with more salt, sugar, or kecap manis if needed. -
Serve:
Once everything is well mixed and the flavors are balanced, remove from heat. Sambel Goreng Tempe (Manis) is best served warm as a side dish with steamed rice or as a delicious snack on its own.
Serving Suggestions:
This dish pairs wonderfully with warm steamed rice, or can be served with a side of stir-fried vegetables for a complete meal. The crispy tempe with the sweet and spicy sauce makes it an irresistible treat for gatherings or family meals.
Enjoy this traditional Indonesian recipe as a delightful addition to your dinner table, infused with authentic flavors and textures that are sure to satisfy your taste buds!
