Indonesian Sambel Goreng
One block, around 200g tempeh, cut into cubes or slices
10-12 red bird's eye chilies (adjust for spice preference)
2 cloves garlic, finely minced
1 medium-sized onion, finely minced
2 medium tomatoes, roughly chopped
1/2 teaspoon shrimp paste (terasi) or substitute with fish sauce
2 tablespoons palm sugar (or brown sugar)
1 tablespoon tamarind paste (optional)
1/4 cup oil (for frying)
Salt, to taste
1 Tbsp lime juice (optional)
1 Tbsp fried shallots (for garnish, optional)
1 Tbsp soy sauce
Prepare the tempeh:
Cut the tempeh into cubes or thin slices.
Heat a pan with some oil over medium heat, and fry the tempeh pieces until golden brown and crispy. Set aside on a paper towel to drain excess oil.
Make the sambal paste:In a mortar and pestle, or a food processor, grind the red bird’s eye chilies, red chilies, garlic, onion, and tomatoes into a smooth paste.
If you’re using shrimp paste, add it to the paste and grind it together until fully combined.
Cook the sambal:In the same pan you used for frying the tempeh, heat a bit of oil over medium heat.
Add the sambal paste and cook it for about 5-7 minutes, stirring frequently. Let the mixture cook until fragrant and the oil starts to separate from the paste.
Season the sambal:Stir in the palm sugar, salt, tamarind paste (if using), and soy sauce (if desired). Let it simmer for a couple more minutes. Taste and adjust seasoning as needed. You can add a little more sugar or salt depending on your taste.
Combine tempeh and sambal:
Add the fried tempeh pieces into the sambal mixture. Stir well to coat the tempeh with the spicy sambal sauce.
Cook for an additional 3-5 minutes, letting the flavors combine.
Finish and serve:If you like, you can squeeze a bit of lime juice over the dish for extra tanginess.
Garnish with fried shallots for a crunchy topping.
Serve hot with steamed rice and some vegetables.
Enjoy your Indonesian Sambel Goreng Tempeh! It’s a delicious, flavorful, and satisfying dish.
