Recipe by Dapur Rasamasa
Serve: 5 Person
Sambal pedas ikan tongkol asap, sedap dimakan dengan nasi…
Ingredients
- 500 gram tempeh, cut into thin squares
- 2 garlic cloves, ground with salt with few drops of water
- Cooking oil, heated
Sambal
- 5 large shallots, sliced
- 3 garlic cloves, sliced
- 5 large red chilies, sliced
- 5 large green chilies, sliced
- 3 bird’s eye chilies, sliced
- 1 thumb-size galangal, sliced
- 1½ teaspoon dried shrimp paste
Spices
- 2 teaspoon tamarind, dissolved in a glass of warm water and strain
- 1 bay leaf
- Sugar
- Salt
- 2 tablespoon sweet soy sauce
- Cooking oil, heated
The sweet, sour and savoury shrimp paste and spicy sambal add interest to tempeh served on a bed of warm rice
Steps
- Fried tempeh: soak tempeh in garlic paste, flipping both sides until well coated. Marinate for 20 minutes.
- Deep-fry tempeh in hot oil until golden brown. Remove from heat. Strain and set aside.
- Sambal tempeh: fry sambal spices until fragrant. Remove from heat and grind into a smooth paste. Sauté spice paste until fragrant. Add tamarind juice and bay leaf then stir occasionally. Add sugar and salt to taste.
- Add the fried tempeh then add sweet soy sauce and mix well. Cook until spices are infused into the tempeh. Remove from heat.
- Serve immediately with warm rice and fresh salads.
Hints
- Mix fried tempe that is still hot with the rest of the spices
- Best served when warm
