Simple Tempeh Pedas (Spicy Tempeh)
I learnt this recipe for sambal from my mother-in-law. My recipe is the same as hers, except she doesn't heat the terasi. This tastes different every time I make it, although I'm not sure why.
You can mix the sambal in a blender (with the oil from Step 5) or an earthen grinding bowl if you prefer. But a stone mortar is handy in Asian cuisine. This is in a recipe that goes well with "Tempeh Goreng", and "Tempeh Manis". Recipe by Mama fio
Simple Tempeh Pedas (Spicy Tempeh)
I learnt this recipe for sambal from my mother-in-law. My recipe is the same as hers, except she doesn't heat the terasi. This tastes different every time I make it, although I'm not sure why.
You can mix the sambal in a blender (with the oil from Step 5) or an earthen grinding bowl if you prefer. But a stone mortar is handy in Asian cuisine. This is in a recipe that goes well with "Tempeh Goreng", and "Tempeh Manis". Recipe by Mama fio
Open in Cookpad AppSteps
- 1
Finely chop the tempeh.
- 2
Fry the tempeh in a frying pan (in 2-3 batches).
- 3
Grind up the ★ ingredients in a stone mortar to make the sambal.
- 4
If you finely chop the ★ ingredients and then add them in the order listed, it will be easiest.
- 5
Once you have a paste, leave 1 tablespoon oil in the frying pan from Step 2 and lightly stir-fry the sambal. Then, mix it with the tempeh and kecap manis.
- 6
It's ready! You can also top it with a citrus peel for a zesty flavour.
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