🌶️ Teddy's Indonesian Sambal Goreng (Spicy Coconut Curried Vegetables w Tempeh)
"Like world-famous Beef Rendang, Sambal Goreng orbits the entire region from Penang down to Sumatra and leaves a satisfying coconutty taste that lingers."
"Tempeh is the gold standard of protein for some of us in this region. Fermentation reduces phytic acid — an anti-nutrient — and brings us:
√ Reduced isoflavones
√ Extra punch of quality protein
√ Rare vitamins like K2 and B12"
Builds on the Sambal Tumis recipe. Spicy, savory, coconutty, moist but still crunchy, a hint of sour and sweet. There are three parts to taste this:
A) Fry up tempeh
B) Make the spice paste
C) Cook Sambal goreng
🌶️ Teddy's Indonesian Sambal Goreng (Spicy Coconut Curried Vegetables w Tempeh)
"Like world-famous Beef Rendang, Sambal Goreng orbits the entire region from Penang down to Sumatra and leaves a satisfying coconutty taste that lingers."
"Tempeh is the gold standard of protein for some of us in this region. Fermentation reduces phytic acid — an anti-nutrient — and brings us:
√ Reduced isoflavones
√ Extra punch of quality protein
√ Rare vitamins like K2 and B12"
Builds on the Sambal Tumis recipe. Spicy, savory, coconutty, moist but still crunchy, a hint of sour and sweet. There are three parts to taste this:
A) Fry up tempeh
B) Make the spice paste
C) Cook Sambal goreng
Cooking Instructions
- 1
A. FRY UP TEMPEH
1. Bring a non-stick pan to medium – medium high heat. Add a light coat of oil and fry tempeh cubes with a fine dusting of salt until slightly charred or when 80 -85% of white in tempeh is no longer visible (about 10 to 15 mins) Note: Spray in more oil when it gets too dry and use a pair of tongs or chopsticks to regularly turn tempeh over to ensure even charring.
- 2
2. Set timer to 12 mins and cover with coriander, turmeric and another fine dusting of salt. Fry for 3 to 4 mins turning tempeh over for even coating.
3. Now add palm sugar on top. Note: if using moist or sticky palm sugar, separate clumps with fingers first and sprinkle evenly over tempeh in pan. - 3
4. Squeeze in juice of lime. Toss and stir rapidly to distribute and coat sugar evenly across tempeh blocks. Fry for another 3 to 5 mins until almost all of the white is gone and the sugar has caramelized into dark glittery caramelized spots. A crisp charred ‘standalone’ tempeh is ready to be eaten as a snack, kept in fridge as protein for salads or made into Sambal Goreng as with this recipe.
- 4
B. MAKE SPICE PASTE OR REMPAH
1. Blend all ingredients until a smooth paste. Add small amounts of water to ease the process. Reminder: Hardy root vegetables/ rhizomes like galangal should be cut into small pieces first before blending, so there are no long fibrous strands when eating. - 5
C. COOK SAMBAL GORENG
1. Bring a wok to medium high heat and add 3.5 tbsp of oil.
2. Fry spice paste until fragrant and cooked through, 5 to 12 mins. Normally we wait for the oil to break and float, but here (because of the healthier use of less oil) it’s enough when the spice paste turns clumpy, dry, aromatic and just before it burns to proceed with the next step. - 6
3. Drop in the long beans, mushrooms and sliced chilies, spray in a small amount of oil and stir-fry with a ½ tsp of salt for 2 to 5 mins until sliced chilies slightly soften.
4. Then add the Sambal Tumis, coat well and fry for 2 to 3 mins until fragrant.
5. Now add tamarind water, lime juice, coconut milk and palm sugar. Cook on medium heat for 6 to 7 mins to allow veggies time to soften and cook through. - 7
6. Add fried tempeh back into the mix with cashews, stir and reduce to a bubbling simmer for 5 mins. Slowly add salt to taste.
7. Cook until almost all the liquid evaporates or when a thick creamy gravy emerges coating the veggies. Adjust for taste further with 1 tbsp of coconut milk each time or some palm sugar to sweeten.
8.(Optional) Garnish with sliced red chilies before serving.
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