Sundanese Tempeh Sambal

Name: Sundanese Tempe Sambal
Ingredients: 150 g tempeh; 5 pc small red chillies / bird chillies (take more if you like spicy; 3 pc large red chillies, raughly chopped; 2-3 pc shallots; 1 gloves garlic; 1 pc middle size tomato, raughly chopped; a handfull of sweet basil leaves / kemangi ((use Thai basil leaves as substitute)); salt or to taste; sugar to taste (if preferred)

Origin: West Java

Ingredients

150 g tempeh
5 pc small red chillies / bird chillies (take more if you like spicy
3 pc large red chillies, raughly chopped
2-3 pc shallots
1 gloves garlic
1 pc middle size tomato, raughly chopped
a handfull of sweet basil leaves / kemangi (use Thai basil leaves as substitute)
salt or to taste
sugar to taste (if preferred)

Sundanese Tempe Sambal

This is another variant of Indonesian Tempe Sambal. I got this recipe from my Sundanese-Grandmother ;-).

The unique thing about this sambal is you have to crush or pound the tempe cake until they are fallen apart & scramble in pieces!!!

Tipp : Use the fresh tempe to obtain the best taste!!

Instructions

Cut tempeh in smaller pieces, put on the cobek/mortal then pound/crush with the pestle to get scrambled texture (see pic). Put aside.
Put the chillies, shallot, garlic and tomatoes in a mortar / grinding stone and grind until smooth. (You can also use blender or food processor & blend until smooth. Add little bit oil if necessary to help the blending process).
Heat 3 tbsp oil in a Wok or big saucepan. (Don't add oil if already added in a blender).
Stir-fry sambal paste over medium heat until the oil begins to appear on the surface, take about 5 mins. Stir frequently. Sambal is done when the liquid had evaporated & the texture becomes scrambled.
Add the pounded tempeh, continue to stir-fry until tempe well-cooked & blended well with the sambal (about 5 minutes).
Adjust the seasoning, add salt & sugar to taste. Add the basil leaves, stir briefly until just wilted. Remove from heat.