Sambal Tempeh
Tempeh is highly nutritious and a great source of protein. It’s also said to help overall digestive health and is better tolerated thanks to the fermentation of the soy protein. I love having sambal tempeh as a side to complement other dishes or on its own as a snack. This recipe serves 6 as a side.
Ingredients 12
100 g potatoes, peeled, thinly sliced
750 ml warm water
3 tsp salt, divided
neutral-flavoured cooking oil, for deep-frying, plus 1 tablespoon extra
350 g tempeh, organic, thinly sliced
30 g toasted peanuts, skin on
60 g red onion, thinly sliced
1 piece tamarind peel
60 g dried chilli paste (chilli boh)
40 g soft brown sugar
1 long red chilli, thinly sliced
6 makrut lime leaves, thinly sliced, to garnish
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Method 6
Place the and in a large bowl with 2 teaspoons of the salt. Soak for 10 minutes, then drain and pat dry.
Meanwhile, heat the oil in a wok over a medium-high heat. To test if the oil is hot enough, put a wooden chopstick in the oil. If you see tiny bubbles gather around it, the oil is ready. (Alternatively, use a thermometer. It should register between 170–180°C/340–360°F.)
Separately deep-fry the , , and , turning, until crispy. Remove and drain on paper towel.
Discard the oil and clean the wok. Return the wok to a high heat then add the extra oil. Fry the for 1 minute. Add the , followed by the . Simmer, stirring occasionally, for about 2 minutes. Add the , and remaining . Stir to combine.
Add the , , and to the wok. Toss to coat thoroughly in the sambal mixture.
Transfer to a serving plate to serve. Garnish with .
Diana Chan's tips
Store in a clean, sterile, airtight container in a cool, dark place for up to 1 week.
