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Ingredients
- Serves 6 people
2 medium size onions
4 cloves garlic
1-inch ginger
12 - 15 dried chilies
2 cups water
2 tbsp white vinegar
1 tbsp vinegar
1 cup dried anchovies
1 block tempeh (cubed)
1 block tempeh (cubed)
½ cup peanuts
1 cup vegetable oil
1 red onion (sliced)
2 tbsp sugar
1 tbsp salt
2 tbsp tamarind paste
water
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Sambal Tempeh, Kacang & Ikan Bilis
In just over half an hour, grab a handful of dried anchovies, peanuts, block of tempeh and a smatter of sharp garlic, ginger, juicy onions and sweet tamarind paste to make a magical dish. You’ll blend the herby-licious ones up, and toss everything into the hot oiled pan and watch them all transform into golden and caramelisy. A simple but umami-packed dish that can be eaten with mains for a satisfying breakfast, or anytime of the day. PS, we’re having it on the first day of Ramadan with a bowl of warm coconutty Lontong.
- Easy
- 10 min
- 30 min
- 10 min
- 4 steps
- 12 Ingredients
- Easy
- 4 steps
- 12 Ingredients
- 10 min
- 30 min
- 10 min
Instructions
-
Prepare the Chili Paste
- Deseed the dried chilies
- In a small pot, add the dried chilies in 2 cups of water
- Add in 2 tbsp white vinegar and bring to a boil
- Strain the chili and add this to a blender
- Blend with some water until smooth
-
Prep the blended mixture
- Blend the onions, garlic and ginger into smooth pulp
-
Prepare the ingredients
- In a pan, add in oil and fry the peanuts, tempeh and anchovies until golden brown. Set aside on kitchen towel to drain excess oil.
-
Prepare the seasoning
- Remove half the oil and add in the blended mixture and fry for about 2 minutes until the mixture starts to caramelise.
- Next, add in theground chili pasteand season it with salt and sugar in low to medium fire for about 3 minutes. Add some water if necessary.
- Add in the tamarind paste and cook for additional 2 to 4 minutes until sambal thickens before adding the sliced red onions.
Plate and Serve!
Add in the fried anchovies, tempeh and peanuts into the sambal and mix well to combine.
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Ingredients
- Serves 6 people
-
2 medium size onions
-
4 cloves garlic
-
1-inch ginger
-
12 - 15 dried chilies
-
2 cups water
-
2 tbsp white vinegar
-
1 tbsp vinegar
-
1 cup dried anchovies
-
1 block tempeh (cubed)
-
1 block tempeh (cubed)
-
½ cup peanuts
-
1 cup vegetable oil
-
1 red onion (sliced)
-
2 tbsp sugar
-
1 tbsp salt
-
2 tbsp tamarind paste
-
water
Nutrition
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