Ingredients
- 1 board tempeh (about 200 gr) Bread crumb
- 1 stalk white glutinous rice
- 2 Ground black pepper
- 1 segment of galangal, geprek Instant dry yeast
- 2 tbsp cooking oil for frying ground pepper
- 150-200 ml Ginger
Directions
Fried Tempe Sambal is a delightful Indonesian dish that combines the earthy, nutty flavor of crispy fried tempeh with the bold and spicy kick of sambal sauce. Here’s a descriptive overview of Fried Tempe Sambal:
Appearance: The dish features golden-brown, crispy tempeh slices or cubes that glisten with a thin layer of oil from deep frying. These fried tempeh pieces are usually arranged attractively on a serving plate.
The sambal sauce is a vibrant red or orange hue, with specks of chili pepper and shallot. It clings to the tempeh, adding an appealing glossy sheen.
Texture: The star of the dish, the fried tempeh, has a satisfying crunch on the outside while remaining tender and slightly chewy on the inside. The sambal sauce offers a smooth and slightly thick texture, coating each piece of tempeh with a spicy and savory layer.
Flavor: Fried Tempe Sambal is a burst of contrasting flavors. The fried tempeh boasts a nutty, earthy taste with subtle hints of fermentation, which is characteristic of tempeh. The sambal sauce, on the other hand, delivers a fiery spiciness with a balanced blend of garlic, shallot, and a touch of tanginess from the tamarind.
Sambal Sauce: The sambal sauce is the highlight of the dish, providing a bold and complex flavor profile. It is intensely spicy, offering a fiery kick that tingles the taste buds. The garlic and shallot add depth and a savory undertone, while the tamarind introduces a hint of tartness and sweetness, enhancing the overall balance of flavors.
Tempeh: The fried tempeh provides a pleasing contrast to the sambal sauce. It offers a satisfying crunch on the outside, giving way to a mild, nutty, and slightly fermented taste. The tempeh’s texture complements the sauce beautifully, allowing it to absorb the spicy goodness.
Serving: Fried Tempe Sambal is typically presented as an appetizer, snack, or side dish. It’s often garnished with a few fresh herbs or lime wedges for an extra burst of freshness and flavor. This dish is commonly enjoyed with steamed rice as part of a larger Indonesian meal or as a standalone treat.
Cultural Significance: Fried Tempe Sambal is a beloved dish in Indonesian cuisine, showcasing the country’s passion for bold and spicy flavors. It’s a dish that brings people together, often served at family gatherings, celebrations, or enjoyed as street food in Indonesia.
This dish encapsulates the essence of Indonesian culinary culture, blending the humble yet nutritious tempeh with the vibrant and fiery flavors of sambal sauce. It’s a must-try for those seeking an authentic and mouthwatering taste of Indonesian cuisine.
Steps
1 Done | Seasoning ingredient:5 red onions, thinly sliced |
2 Done | Cut the tempeh according to taste. Set aside. |
3 Done | Heat cooking oil in a frying pan, add all the sliced spices, lemongrass, galangal and bay leaf. Saute until fragrant. |
4 Done | Tempe Fried Sambal (Tegal Special Rice Ponggol Side dish) |
5 Done | Tempe Fried Sambal |
6 Done | Add tempeh, mix well. Add water, cook until cooked and the water is slightly reduced |
7 Done | Add salt, mushroom broth, and sweet soy sauce. Mix well, adjust the taste. Reduce the heat, let it sit for a while for the flavors to infuse. |
8 Done | Tempe Fried Sambal (Tegal Special Rice Ponggol Side dish) cooking steps 3 photos |
