Fried Tofu and Tempeh in Spicy Sauce (Sambal Goreng Tahu Tempe)
Ingredients:
250 gr tofu/tahu (bean curd)
250 gr tempeh
2 onions
5 cloves garlic
3 tbsp palmsugar
1 tsp terasi bakar (shrimp paste)
2 tbsp kecap manis (sweet dark soy sauce)
1 tsp salt
2 salam leaves
2 red lomboks (large chilies)
5 cm laos (galangal)
1 tsp asem / tamarinde
3 tbsp water
Oil
500 ml water + 2 tsp salt
Preparations:
§ Mix the water with the salt.
§ Cut the tempeh into dice sized pieces and add it to the water for 5 minutes. Then drain.
§ Cut the tahu/tofu in dice sized pieces.
§ Heat in a wok the oil and fry the tempeh and the tahu/tofu golden brown.
§ Mix the asem with the 3 tbsp water.
§ Pound or grind the laos into a paste.
§ Cut the onions, the lomboks and the garlic fine.
§ Heat in a wok 3 tbsp oil and fry the onions, de garlic, the laos/galangal and the salam leaves for 3 minutes.
§ Then add the terasi and the lomboks and fry this for 1 minute.
§ Add the kecap, palmsugar, asem, water and the salt and let in simmer slowly for 2 minutes.
§ Then add the tempeh and the tahu/tofu and let in simmer for a few moments.
Indonesian Fried Fermented Soybean Cakes
This also called as Tempeh Goreng
Ingredients:
1 garlic clove, crushed
1 teaspoon salt
1/4 pound fermented soybean cake (tempe), sliced 2″
long and 1/2″ thick
1/4 cup vegetable oil
2 hot red chilies, seeded and sliced
1/4 teaspoon chile paste
1/4 cup chopped ripe tomato
Direcrtions:
Mix together the garlic and salt, rub this all over
the fermented soybean cake. Set it aside for about 15
minutes.
Heat the oil in a wok or skillet, fry the fermented
soybean cake over medium heat for about 3 minutes, or
until browned, and transfer to a platter.
In a food processor or a mortar, blend the chilies,
chile paste and tomato to form a paste. Serve the
fried fermented soybean cakes with the paste.
Yields 5 servings.
