Tempe is a source of vegetable protein that is quite inexpensive in Indonesia. You can find tempe in Indonesia at both traditional and modern markets. Tempe is widely produced by local communities in various regions. Including in the area where I live, I am very close to a factory that produces tempe. Yesterday, during the big flood, it was this factory that saved us from a food crisis. At the factory, they still sell tempeh at normal prices, and in my opinion, the prices are still categorized as wholesale prices. During the disaster, I started thinking of various ways to prepare tempeh so that we wouldn't get bored of eating it. This includes the dish I made from tempeh. I prepared the tempeh in this way to serve as a side dish. It turned out to be very delicious, so today this dish will inspire me to make it again.
Tempeh Sambal Matah
Sambal matah is a type of sambal that uses raw ingredients. It is then drizzled with hot cooking oil and served with various dishes. For this dish, I deliberately fried the tempeh with a little flour to give it a slightly crispy texture. Finally, to enhance all the flavors, I drizzled it with a simple sambal matah. So, my lunch side dish was perfectly served.
Ingredients
1 block of tempeh
1 tablespoon cornstarch
¼ teaspoon salt
¼ teaspoon mushroom broth powder
3 red chilies
3 green chilies
4 cayenne peppers
6 lime leaves
8 cloves of shallots
Preparation
Step 1
Steam the tempeh for about 5 minutes, then tear it into small pieces.
Step 2
Once done, add the cornstarch and stir until everything is evenly mixed.
Step 3
Fry until golden brown and the tempeh is completely crispy.
Step 4
Then, finely chop the chilies, shallots, and lime leaves. The original recipe calls for lemongrass, but I don't like it, so I skip it.
Step 5
Add salt and mushroom broth to the chopped onions, then drizzle with hot oil. Stir until well combined, let sit for a moment, then add a little lime juice.
Result
Drizzle over the crispy fried tempeh, then serve and enjoy with white rice. This dish is ready to serve. Serve it for family lunch with warm white rice and enjoy the extraordinary sensation of this dish. Simple and very easy to make, I think this is a quick dish that suits everyone's taste buds and can be served anytime and anywhere when traveling. Another thing is that this dish does not go bad easily.
The flavor itself is savory, and the crispiness of the tempeh makes everything perfectly balanced. If you want to enjoy something different from tempeh, try this. The aroma and taste of lime leaves make it even more delicious to my palate. I highly recommend this dish to you.
About The Author
Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will share some inspiring content for all of you, I hope you like my blog, please and reblog this post if you like it!.
Find some of my other recipes below!
Steamed Green Bean Cake for Birthday Celebration
Dragon Fruit Stuffed Cassava Balls
Classic Corn Vermicelli Putu with Aren Sugar Sauce
Coconut Milk Sticky Dragon Fruit Balls