Sambal Tempeh

I know some people don't like tempeh. I also know that many others love it, just like me. When I was in the university, the operator of our hostel cafeteria used to serve tempeh every now and then.

On tempeh day (which is unscheduled by the way), we girls would make a beeline for it and it was a dish that would sell out the earliest. 

Making this sambal tempeh is quite time consuming. You have to make a spice paste.

Then you have to fry your 3 components.

Tempeh,

peanuts and

ikan bilis.

Then you saute the spice paste till aromatic, pour in asam jawa juice and sugar and then throw in the tempeh, peanuts and ikan bilis. Kacau, kacau, kacau, (mix, mix, mix or in Hokkien we say kiow, kiow, kiow) and you are done.

The end result, a spicy nutty and crunchy amalgam of flavors well suited to the tastebuds of a tempeh connoisseur.

Mek kita ni sawan tempeh. Sawan habis!

I enjoyed this sambal tempeh to the max and would not hesitate to cook another batch anytime.

Sambal Tempeh
Recipe source : Adapted from Sajian Istimewa Sahriah Abdullah (page 56)

Ingredients :
- 2 pieces tempe, cut into sticks and fried till crispy
- 1/2 cup ikan bilis, fried till crispy
- 1/2 cup peanuts, fried
- 1 tsp asam jawa (tamarind) paste + 3 tbsp water+1 tsp sugar
- Salt to taste

Pounded ingredients :
- 15 dried chillies, soaked to soften
- 6 shalots
- 4 cloves garlic
- 1 tsp belacan

Method :
1. Heat oil in wok and saute pounded ingredients until aromatic and cooked through.
2. Add asam jawa mixture, stir briefly.
3. Add fried tempeh, ikan bilis and peanuts. Stir to coat.
4. Serve.