Sambal Goreng Tempeh – Sweet and Spicy Fried Tempeh

Sweetened with palm sugar and spiced with galangal, lemongrass, shrimp paste, tamarind and chilies, this dish.

Ingredients:

2 cakes tempeh (1lbs/500 g in total) oil, for deep frying

2 shallots, peeled and sliced

3 cloves garlic, peeled and sliced

2 red finger-length chilies, deseeded and thinly sliced

2 stalks lemongrass, thick bottom third only, outer layers discarded, inner part bruised

½ teaspoon dried shrimp paste (trasi), dry-roasted

3 tablespoons shaved palm sugar

3 tablespoons water

2 tablespoons tamarind juice (see our sambal categories)

Cooking Directions:

1. Slice the tempeh into long narrow strips. Heat the oil in a wok over high heat and deep-fry the tempeh strips until browned and crispy, 3 to 5 minutes.
2. Drain the oil from the wok and wipe it clean. Heat 1 tablespoon of fresh oil in the wok over medium heat and stir-fry the shallots, garlic, chilies, galagal, lemongrass  and dried shrimp paste for 3 to 5 minutes until fragrant. Add the palm sugar, water and tamarind juice, and stir-fry until the sugar has completely dissolved and begins to caramelize. Add the deep-fried tempeh strimps and stir-fry until the sauce has thickened and completely coats the tempeh, 3 to 5 minutes. Season with the salt and remove from the heat. Discard the galangal and lemongrass, and garnish with sliced chili, if desired.

Source: Authentic Recipes From Indonesia, Heinz Von Holzen and Lother Arsana