Sambal Goreng Tempe

Saturday, April 24, 2010

Something to pull together when homesick for Mbak's food. Provided, of course, that Mbak has fried the tempe beforehand and that it is here prepped up for me. Ha.. Ha..

Yes, I found tempe in Orlando and Vancouver, but heck if I'm going to start cutting it up and deep frying to a golden crisp. Bringing the sambal goreng tempe from home isn't really ideal as it gets soggy pretty quick. So I settled on a happy medium. Fried tempe from back home and I sauce it here.

Amazing with Nasi Kuning or Nasi Uduk. Fried chicken, omelette, sliced cucumbers, quartered tomatoes, daun kemangi, fried shallots and sambal terasi complete the meal.

500 gms tempe, julienned, fried
50 grams peanuts, fried or baked
2 large red chilies, sliced and fried
4 cloves garlic, finely diced
1/2 red onion, finely diced
4 Salam leaves
2 cm galangal, flattened
25 gram gula merah
1/2 tsp salt3 tbsp kecap manis
2 tbsp asam

1. Heat 2 tbsp oil in a nonstick pan.
2. Sweat onions, garlic, chilies, Salam leaves and galangal till aromas release.
3. Add gula merah, salt, kecap manis and asam, cook till boiling.
4. Stir in tempe and peanuts.

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