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Sambal Tempe

  • Easy
  • Spicy

Serve: 6 Person

Sweet, sour and savoury shrimp paste and spicy sambal add interest to tempeh on a bed of warm rice

  • 500 gram tempeh, cut into thin squares
  • 2 garlic cloves, ground with salt with few drops of water
  • Cooking oil, heated


  • 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


  • 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


  1. Fried tempeh: soak tempeh in garlic paste, flipping both sides until well coated. Marinate for 20 minutes.
  2. Deep-fry tempeh in hot oil until golden brown. Remove from heat. Strain and set aside.
  3. 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.
  4. Add the fried tempeh then add sweet soy sauce and mix well. Cook until spices are infused into the tempeh. Remove from heat.
  5. Serve immediately with warm rice and fresh salads.



  • Mix fried tempe that is still hot with the rest of the spices
  • Best served when warm


Arfi Binsted

This recipe has been tested in Dapur Arfi Binsted


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