Sambal Tempe (also known as Sambal Goreng Tempe) is a very popular Indonesian spicy fried recipe. It has a delicate blend of flavours and textures which means, it is crispy, sweet, sticky and tangy in taste. Sambal Tempe combines really well with -for example- Semur Daging and a fresh cucumber salad.
The preparation time is just 10-15 minutes and preparing this wonderful side dish only takes 10 minutes. The required ingredients are affordable and available in the market in all seasons.
The delicious Sambal Tempe goes perfectly with rice. Additionally, it can even be tossed up with flat rice noodles. Since it is highly good in flavor, choosing an ideal main dish would make the menu excellent for breakfast, lunch or dinner.
- 400 grams High Quality Tempe
- 2 tbsp Sambal Bajak
- 6 tbsp Thick Sweet Soja Sauce
- 1 clove of Garlic (Chopped or sliced)
- 300 ml Sunflower Oil
- 4 tbsp Palm Sugar
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Cut the Tempe in small even strips.
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Divide the Tempe in two even parts and frie (per batch) in hot oil until golden brown and crispy. Drain on kitchentowel.
Do the same with other batch.
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Heat fryingpan and add 2-3 tablespoons of oil and fry half (1/2 clove) of the chopped garlic. Add half (1tbsp) of the Sambal Bajak, half (2tbsp) of the palm sugar.
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Bake and stir shortly and add the fried tempe.
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Stir until the fried tempe is covered in the spicy and glossy mixture.
Repeat the above steps for the other part of the mixture.
Why Sambal Tempe?
It is true that continental cuisine flavors are just brilliant producing best and tasty recipes. But Indonesian cuisine is unique that is rich and plenty in ingredients. So trying it once in a while for having a change in menu is quite ideal. The best benefit is, the ingredients required for preparation are available at a very low cost and does not require much time to prepare.
Opting to try and taste Sambal Tempe will surely add a very good recipe to the current list of regular menus. The primary reason for recommending Sambal Tempe is because of the fact that there is very low fat and absolutely high in protein apart from adding adequate carbs. Cooking it either once in a week or once in a while will add to the maintenance of good health.
More about Tempe (or Tempeh)
Tempeh is originally a product form the Indonesian island Java. It is made from fermented soy beans, and has a completely other texture and nutritional value as -for example- Tofu.
Tempeh is made with culturing that binds the soybeans in a special metal mold and gives it is specific shape and texture. It has a firm texture and the flavour is very specific. Some people describe this as ‘earthy’. For the Indonesian kitchen it is an important source of protein and Tempeh is used in many recipes.
