My Mom recipe-Sambal goreng tempe
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About this recipe:
My mom always cook sambal goreng tempe when Ramadhan come,
250 gram sambal goreng tempe
250 gr tempeh
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)
15 min › Cook:
35 min › Extra time:
5 min › Ready in:
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
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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