Indonesian Spiced Tempeh

Also known as "Sambal Goreng Tempe".

Live in a country where groceries prices are so expensive, it makes me appreciate foods more. I need to think more what I can use with what I have in the fridge instead of throwing it away.

It's nearly lunch time and I have nothing to serve for hubby. I saw tempe (yes, again!), petai and potato in my fridge and it just popped in my head "sambal goreng". This dish is so popular back in Indonesia and even when I lived in Singapore, every Nasi Padang stall surely will have this dish.

Let's re-create this memorable dish again..

PS : If you like chicken liver/gizzards, you may cook it together. Too bad my husband dislike liver so much.

Main Ingredients

Tempeh (if you have tempe semangit, you can put a little just to enhance the taste)

Potatoes

Petai

Prawn

(Optional) Gizzards/chicken liver

Ground Spices (use food processor)

Chilli bird

Belacan (terasi)

Shallots

Garlic

Cooking Spices

Big chilli

Shallots

Garlic

Galangal

Bay leaves

Coconut milk

Salt

Sugar

Cooking method

1. Fried the tempeh and potatoes separately until half cooked and set aside.

2. Use the same cooking pan and heat up 2Tbsp oil in a cooking pan. When it's hot enough, put ground spices and cook until fragrant.

3. Put all cooking spices and main ingredients(including fried tempeh and potatoes), mix well and cook for another 5 minutes.

4. Ready to eat.

#tempe