My Mom recipe-Sambal goreng tempe

    My Mom recipe-Sambal goreng tempe

    17saves
    55min


    11 people made this

    About this recipe: My mom always cook sambal goreng tempe when Ramadhan come,

    Milax Yogyakarta, Indonesia

    Ingredients
    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)

    Directions
    Prep:15min  ›  Cook:35min  ›  Extra time:5min  ›  Ready in:55min 

    1. 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.
    2. 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
    3. 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.
    4. 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.

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    Reviews (2)

    3

    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

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    0

    I followed the recipe to the T and it came out too salty. Good, but salty. I would go easy on the salt next time I make this dish. - 28 Dec 2015

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