Sambel Goreng Tempeh [ Fried Tempeh in Sweet Spicy Sauce ]

Ingredients:

300 gr Tempeh, diced

100 gr peeled shrimp, quail eggs or any bite size meat (optional, I didn't use any)

1 Tbsp diluted tamarind paste

1 Tbsp Ketjap Manis

½ Tsp chicken broth powder or salt

1 Tsp palm sugar

2 cm galangal

2 Salam leaves (Indonesian bayleaf)

2 kaffir lime leaves, torn 

2 cm ginger

1 lemongrass, bruised

100 ml water

oil

salt to rub the tempeh

Pasted ingredients:

8 bird's eye chili/ Thai chili (adjust to your taste of spiciness)

4 sweet peppers 0r 2 bell peppers 

5 shallots

3 garlic

5 candlenuts

1 Tsp shrimp paste

1. Rub diced tempeh with a bit of oil and salt and fry it with a bit of oil until it turns golden on the sides. Set aside. 

2. Sauté the pasted ingredients on medium heat for 3-4 minutes then add galangal, salam leaves, lemon grass, kaffir lime leaves and ginger. Continue cooking until the paste turns into a darker color. If you are using shrimp, quail eggs or any bite-size meat, add it in and continue cooking. 

3. Add tempeh, diluted tamarind paste, Ketjap manis, chicken broth or salt, palm sugar and water. 

4. Reduce the heat and continue cooking until the sauce get thicken. 

5. Voila, the deli Tempeh Bumbu Bali is ready to be served with a bowl of steamed rice. Yumm.. 

Happy cooking!!