My Mom recipe-Sambal goreng tempe

    55 mins

    My mom always cook sambal goreng tempe when Ramadhan come,


    Yogyakarta, Indonesia
    14 people made this

    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 

    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 in English (2)


    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


    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