ReceptnaptárRecipes › Southeast Asian › Lunch
Sambal goreng tempe (sweet-spicy fried tempeh)
A Malay and Indonesian side dish or main: tempeh fried until crisp, coated in a sweet-spicy, sticky palm sugar-tamarind glaze. Rich in plant protein, keeps for days.
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Ingredients
Method
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- Fry the tempeh strips in hot oil in batches for 3-4 minutes until golden brown and crisp; drain on paper towels.
- Pour the oil out of the pan, leaving 2 tbsp.
- Fry the shallots, garlic and chilli in it with the lime leaves, lemongrass and galangal until fragrant.
- Add the palm sugar, tamarind juice, kecap manis, salt and 3 tbsp water, and cook, stirring, until a thick, sticky caramel forms.
- Return the tempeh and peanuts and toss quickly to coat in the caramel.
- Serve with rice; also good cold and stays crisp.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Make sure the tempeh is very crisp before it goes into the glaze, or it will go soft.
- Keeps for 3-4 days in an airtight container, good cold too.
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