My Mom recipe-Sambal goreng tempe


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

Milax Yogyakarta, Indonesia

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 (1)


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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