Sundanese Tempeh Sambal

Origin: West Java


  • 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!!


  • 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.
Keyword green chili sambal, Indoensian, tempeh

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