My Mom recipe-Sambal goreng tempe
Makes: 250 gram sambal goreng tempe
- 250 gr tempeh
- 2 shallot
- 3 cloves garlic
- 3 tbsp palmsugar
- 1 tsp terasi bakar (shrimp paste)
- 2 tbsp kecap manis (sweet dark soy sauce)
- 1 tsp salt
- 2 salam leaves
- 2 red chillies (large chilies)
- 5 cm laos (galangal)
- 1 tsp asam / tamarind
- 3 tbsp water
- 100ml oil (for frying tempeh, can be less or more)
- 500 ml water + 2 tsp salt (to soak tempeh)
Prep:15min › Cook:35min › Extra time:5min › Ready in:55min
- Mix the water with the salt. Cut the tempe into dice sized pieces and add it to the water for 5 minutes. Then drain, Heat in a wok the oil and fry the tempeh golden brown.
- Mix the asem with the 3 tbsp water, Pound or grind the laos into a paste, Cut the shallots, the red chillies and the garlic fine
- Heat in a wok 3 tbsp oil and fry the shallots, the garlic, the laos and the salam leaves for 3 minutes. Then add the terasi and the red chillies and fry this for 1 minute.
- Add the kecap, palmsugar, asem water and the salt and let in simmer slowly for 2 minutes. Then add the tempe and let in simmer for a few moments.
Excellent way to do tempe. The nutty tempe taste mellows the strong, earthy, fishy shrimp paste. This is balanced with the sour tamarind and the sweet soy sauce. I did make substitutes: ginger for galangal, onions for shallots, and bay laurel for salam leaves. It's good stuff. - 02 Jun 2013