Tempe Goreng Sambal (fried Tempeh With Chili Sauce)
Tempe Goreng Sambal is a popular dish in Banjar Cuisine, known for its spicy and savory flavors. This recipe combines crispy fried tempeh with a delicious homemade chili sauce, creating a perfect balance of textures and tastes.
Ingredients
- 250g tempeh, sliced into thin rectangles
- 1 cup vegetable oil for frying
- 2 shallots, finely chopped
- 3 red chilies, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon tamarind paste
- 1 tablespoon palm sugar
- Salt to taste
Instructions
- In a pan, heat the vegetable oil over medium heat. Fry the tempeh slices until golden brown and crispy. Remove from the oil and set aside on a paper towel to drain excess oil.
- In a separate pan, heat a little oil and sauté the shallots, red chilies, and garlic until fragrant.
- Add tamarind paste, palm sugar, and salt to the pan. Stir well and cook for a few minutes until the sauce thickens.
- Toss the fried tempeh in the chili sauce until evenly coated.
- Serve the Tempe Goreng Sambal hot with steamed rice or as a side dish.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 15 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 15g
- Protein
- 10g
- Fat
- 12g
Supplies
Frying pan Saucepan Knife Cutting board
Tools
Tongs Wooden spoon
Serving suggestions
Tempe Goreng Sambal is best served hot as an appetizer or side dish with steamed rice.
Tips & tricks
For an extra kick of heat, add more red chilies to the chili sauce. Adjust the spiciness according to your preference.
Cost
$8