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Sambal Goreng Tempe (Stir-fried Tempe in Sambal)

Prep Time30 minutes
Cook Time15 minutes
Course: dinner, Main Course, maincourse, vegan
Cuisine: Asian, Indonesian
Keyword: asiandish, asianfood, indonesiandish, indonesianfood, vegan
Servings: 4 People
Author: Suci Bakri
Cost: €10

Equipment

  • 1 Medium sized pan to fry
  • 1 Large sized pan/wok to sautee
  • 1 Small pot to boil the green beans
  • 1 Knife
  • 1 Cutting Board
  • 1 Colander
  • 1 Blender

Ingredients

  • 400 gr Tempe Cut into small rectangle blocks approx. 1cm thickness
  • 200 gr Peanuts fried until darker golden brown
  • 200 gr Green beans
  • 1 tbsp Bouillon powder
  • 1 tsp MSG
  • 1 tsp White pepper
  • 2 tbsp Sweet soy sauce
  • 1 tsp Sugar

Blended Ingredients

  • 1 pcs Big red chili pepper If you like it spicy, you can use curly chili peppers and bird's eye chili
  • 2 pcs Red chili pepper
  • 3 pcs Shallots They are big, so if you use Indonesian shallots you need around 6-8 pcs
  • 4-5 cloves Garlic
  • 3 cm Terasi
  • 4 pcs Candle nut toasted
  • 100 gr Tomatoes

Aromatics

  • 2 pcs Bay leaves
  • 3 pcs Kaffir lime leaves

Instructions

  • In a medium pan, heat up 500ml oil
  • Cut tempe into small rectangle blocks approximately 1cm thickness and fry in the pre-heated oil in a medium-low heat until golden brown. Strain and place on a container with paper towels to absorb the oil.
  • After frying the tempe, add in the raw peanuts in the in a medium-low heat until they are darker golden brown. Set aside together with the tempe.
  • At the same time, in a small pot, bring water to a boil just enough for the green beans to swim. Blanch the green beans for about 5 minutes and rinse with cold water to keep the color beautiful green.
  • In a blender, add in all the blended ingredients; Big red chili peppers (remove the seeds beforehand), red chili peppers, shallots, garlic, tomatoes, candlenut, and terasi. Blend until everything is smooth like smoothie.
  • Pre-heat a large wok/pan, add 2tbsp of oil and pour in the blended ingredients. Add in the bay leaves and kaffir lime leaves, bouillon powder, white pepper powder, MSG, sugar, and sweet soy sauce. Stir until well combined and let it simmer over a medium-low heat.
  • Once the sauce a little bit thicken and oily looking, add in the tempe, peanuts, and green beans. Stir until everything is well-incorporated and all the sauce absorbed in the tempe (about 5-7 minutes).
  • Serve it with warm rice. Enjoy! :)