Sambal Tempeh Goreng - dolce e piccante Tempeh Fried
Sambal Tempeh Goreng - dolce e piccante Tempeh Fried
Sweetened with palm sugar and spiced with galangal, lemongrass, shrimp paste, tamarind and chilies, this dish.
Ingredienti:
2 torte tempeh (1lbs/500 g in total) olio, per friggere
2 scalogni, pelate e affettate
3 spicchi d'aglio, pelate e affettate
2 red-dito lunghezza peperoncini, deseeded and thinly sliced
2 stalks lemongrass, fondo di spessore solo terzo, strati esterni scartati, parte interna contuso
½ cucchiaino di pasta di gamberetti secchi (traccia), secco tostato
3 cucchiai di zucchero di palma rasata
3 tablespoons water
2 cucchiai di succo di tamarindo (see our sambal categories)
Cooking Direzioni:
- 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 a 5 minuti.
- 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, aglio, peperoncini, galagal, lemongrass and dried shrimp paste for 3 to 5 minuti fino a quando fragrante. Add the palm sugar, water and tamarind juiceand 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 minuti. Insaporite con il sale e togliere dal fuoco. Discard the galangal and lemongrass, and garnish with sliced chili, if desired.
Fonte: Ricette autentiche Da Indonesia, Heinz Von Holzen e Lother Arsana