Indonesian Spiced Tempeh (Sambal Goreng)

    Indonesian Spiced Tempeh (Sambal Goreng)

    (2)
    5saves
    50min


    9 people made this

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

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (2)

    Reviews in English (2)

    by
    3

    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  (Review from Allrecipes Southeast Asia)

    by
    0

    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  (Review from Allrecipes Southeast Asia)

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