Indonesische Food Recipe

Sambal Goreng Tempeh - Süß und pikant Fried Tempeh

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

Zutaten:

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

2 Schalotten, geschält und in Scheiben geschnitten

3 Knoblauchzehen, geschält und in Scheiben geschnitten

2 Rot-Finger Länge Chilis, deseeded and thinly sliced

2 Stängel Zitronengras, dicken unteren Drittel nur, äußeren Schichten verworfen, Innenteil zerschlagen

½ TL getrocknete Shrimps-Paste (Titel), trocken geröstet

3 EL rasiert Palmzucker

3 tablespoons water

2 EL Tamarindensaft (see our sambal categories)

Cooking Anfahrt:

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 auf 5 Minuten.
2. Drain the oil from the wok and wipe it clean. Wärme 1 tablespoon of fresh oil in the wok over medium heat and stir-fry the shallots, Knoblauch, Chilis, galagal, lemongrass  and dried shrimp paste for 3 to 5 Minuten, bis duftende. 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 Minuten. Season with the salt and remove from the heat. Discard the galangal and lemongrass, and garnish with sliced chili, wenn gewünscht.

Quelle: Authentische Rezepte aus Indonesien, Heinz Von Holzen and Lother Arsana