I'm a big fan of tempeh and came across this dish one day when I was buying my lunch at the Malay stall. Apparently it's quite common but I've never had it before! Asked my colleague what it was called and googled the recipe for sambal goreng tempeh.
Found a couple of recipes and headed to Sheng Siong after work to buy what I needed. Unfortunately, I don't have a blender at home so I thought I'd just buy a sambal paste and see if it would be successful.
Chose the Singlong Sambal Ikan Bilis because I thought it would go well with the tempeh. And it did!
Ingredients:
Tempeh (3 small blocks, 2 slabs in each block)
Salt
Sugar
Coriander seeds
Water
Oil
Sambal ikan bilis paste, 2 heaping tablespoons
Kecap manis, 2 tablespoons
Tempeh (3 small blocks, 2 slabs in each block)
Salt
Sugar
Coriander seeds
Water
Oil
Sambal ikan bilis paste, 2 heaping tablespoons
Kecap manis, 2 tablespoons
Method:
Cut tempeh into small 1cm pieces. Add salt, sugar and coriander seeds in water. Soak tempeh.
Cut tempeh into small 1cm pieces. Add salt, sugar and coriander seeds in water. Soak tempeh.
Heat up oil (enough to deep fry) and drain tempeh. Fry tempeh till golden brown, remove.
Heat up oil and fry the sambal till fragrant. Add kecap manis and mix well. Add fried tempeh to paste, mix well.
Ta da! Serve with rice.
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