Tempeh ferments for 36 hours using Rhizopus fungus spores, creating Indonesia's protein powerhouse that's older than tofu.
Sambal Tempe
Get ready to spice up your taste buds with this zesty tempeh sambal! Featuring crispy fried tempeh tossed in fiery chili and a splash of fresh lime juice, this dish brings a burst of flavor that’s both bold and tangy. Perfect as a topping or a side, it's a must-try for any spice lover!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 5 cloves garlic
- 5 lime juice
- 1/2 onion
- 1/2 tomato
🥩Meat & Seafood(1)
- 1 block tempeh
🧂Spices & Seasonings(1)
- salt and sugar to taste
📦Other(2)
- 10 bird's eye chilies
- 2 large red chilies
👨🍳 Instructions
- 1
Slice the tempeh and fry it until golden brown without adding salt or turmeric.
- 2
Chop the bird's eye chilies, large red chilies, tomato, onion, and garlic.
- 3
Fry the chopped ingredients in hot oil until they are wilted.
- 4
Pound the fried ingredients until they are smooth.
- 5
Add salt and sugar to taste.
- 6
Add the fried tempeh and mix gently to keep some crunch.
- 7
Squeeze lime juice into the mixture for a tangy flavor.
- 8
Serve with hot white rice and optional sides like fried chicken or fish.
💡 Pro Tips
- ✓Fry tempeh at 325-350°F oil temperature to achieve proper golden browning while maintaining its dense, nutty texture without becoming soggy.technique325-350°F
- ✓Pound the fried aromatics while still warm (within 2-3 minutes) because residual heat helps release essential oils and creates a smoother paste texture.timing2-3 minutes
- ✓Use a 3:1 ratio of bird's eye chilies to large red chilies to balance intense heat with fruity sweetness that's characteristic of authentic sambal.ingredient3:1 ratio
- ✓Add lime juice last and off heat because citric acid denatures at 140°F and loses its bright, tangy punch that cuts through the oil.technique140°F
- ✓Salt the sambal to 1.5-2% by weight to properly balance the capsaicin heat and enhance the umami from fermented tempeh.ingredient1.5-2% by weight
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Tempeh ferments for 36 hours using Rhizopus fungus spores, creating Indonesia's protein powerhouse that's older than tofu.
Sambal Tempe
Get ready to spice up your taste buds with this zesty tempeh sambal! Featuring crispy fried tempeh tossed in fiery chili and a splash of fresh lime juice, this dish brings a burst of flavor that’s both bold and tangy. Perfect as a topping or a side, it's a must-try for any spice lover!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 5 cloves garlic
- 5 lime juice
- 1/2 onion
- 1/2 tomato
🥩Meat & Seafood(1)
- 1 block tempeh
🧂Spices & Seasonings(1)
- salt and sugar to taste
📦Other(2)
- 10 bird's eye chilies
- 2 large red chilies
👨🍳 Instructions
- 1
Slice the tempeh and fry it until golden brown without adding salt or turmeric.
- 2
Chop the bird's eye chilies, large red chilies, tomato, onion, and garlic.
- 3
Fry the chopped ingredients in hot oil until they are wilted.
- 4
Pound the fried ingredients until they are smooth.
- 5
Add salt and sugar to taste.
- 6
Add the fried tempeh and mix gently to keep some crunch.
- 7
Squeeze lime juice into the mixture for a tangy flavor.
- 8
Serve with hot white rice and optional sides like fried chicken or fish.
💡 Pro Tips
- ✓Fry tempeh at 325-350°F oil temperature to achieve proper golden browning while maintaining its dense, nutty texture without becoming soggy.technique325-350°F
- ✓Pound the fried aromatics while still warm (within 2-3 minutes) because residual heat helps release essential oils and creates a smoother paste texture.timing2-3 minutes
- ✓Use a 3:1 ratio of bird's eye chilies to large red chilies to balance intense heat with fruity sweetness that's characteristic of authentic sambal.ingredient3:1 ratio
- ✓Add lime juice last and off heat because citric acid denatures at 140°F and loses its bright, tangy punch that cuts through the oil.technique140°F
- ✓Salt the sambal to 1.5-2% by weight to properly balance the capsaicin heat and enhance the umami from fermented tempeh.ingredient1.5-2% by weight