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
- 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.
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