Indonesian Spiced Tempeh (Sambal Goreng)

Indonesian Spiced Tempeh (Sambal Goreng)


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This is an Indonesian dish traditionally served at Ramadan where tempeh is simmered in a flavourful sauce.


Serves: 4 

  • 500ml water + 2 teaspoons salt (to soak tempeh)
  • 250g tempeh, diced
  • 100ml oil (for frying tempeh, can be less or more)
  • 1 teaspoon tamarind paste
  • 3 tablespoons water
  • 5cm galangal
  • 2 shallots
  • 2 large red chillies
  • 3 cloves garlic
  • 2 curry leaves (if available)
  • 1 teaspoon shrimp paste
  • 2 tablespoons kecap manis (sweet dark soy sauce)
  • 3 tablespoons palm sugar (or brown sugar)
  • 1 teaspoon salt

Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

  1. Mix the water with the salt. Soak the tempeh for 5 minutes. Drain, heat in a wok the oil and fry the tempeh golden brown.
  2. Mix the tamarind paste with the 3 tablespoons water, pound or grind the galangal into a paste and finely mince the shallots, the red chillies and the garlic.
  3. Heat 3 tablespoons oil in a wok and fry the shallots, the garlic, the galangal and the curry leaves for 3 minutes. Then add the shrimp paste and the red chillies and fry for 1 minute.
  4. Add the kecap manis, palm sugar, tamarind water and the salt and let in simmer slowly for 2 minutes. Then add the tempeh and heat through.

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