Sambal Goreng Tempeh
Sambal Goreng Tempeh is a gluten-free, savory dish from Indonesia. Fried tempeh coated in a sweet and spicy sambal sauce, creates this simple yet flavorful recipe. Leave out the shrimp paste to make this dish vegan or vegetarian.
Ingredients
- 300 g tempeh
- 1 onionor 2 shallots
- 3 garlic cloves
- 1 tsp ginger powderdjahe
- 1/2 tsp galangal powderlaos
- 1 tsp shrimp pasteterasi
- 1/2 tbsp chili pastesambal oelek
- 1 tbsp tamarind mixed with 1 tbsp water
- 3 tbsp palm sugargula jawa
- salt to taste
- oil for frying
Instructions
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Slice the tempeh into thin strips.
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Peel the onions and garlic, and finely chop them.
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Heat oil in a wadjan or wok pan, and fry the tempeh until crispy. Drain the tempeh on a sieve.
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Remove all but 1 tablespoon of oil from the pan.
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Sauté the onions and garlic on medium heat,
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Add ginger powder, galangal, shrimp paste, and sambal chili paste, and cook for 5 minutes.
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Add tamarind water, palm sugar, and salt to taste. Let it cook down into a thick, syrupy sauce, Add a little water if needed.
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Toss the fried tempeh in the sauce until evenly coated.
Notes
Fry the tempeh in batches to avoid overcrowding the pan, ensuring it stays crispy.Store leftovers in an airtight container in the fridge for up to 4-5 days. You can freeze it for up to 1 month, but it may lose some crispiness.
Nutrition
Per serving (75 g)
- Calories
- 244 kcal
- Carbs
- 22 g
- Protein
- 16 g
- Fat
- 12 g
- Fiber
- 1 g
- Sugar
- 13 g
- Sodium
- 396 mg
Recipe by Deborah Green
Recipe from https://dishfullofmemories.com/sambal-goreng-tempeh-indonesian-fried-tempeh/