Spicy Tempeh

4-6 persons

preparation 15 min

cooking 15 min

(Sambal Goreng Tempe)

400 g tempeh, diced 3 cm pieces

sunflower or vegetable oil

1 onion, finely diced

2 cloves garlic, minced

3-4 tbsp sambal oelek

10 g trassi

3 pcs galangal of 1 cm, brushed clean

3 Indonesian bay leaves

4 kaffir lime leaves

30 g gula jawa, chopped

4 tbsp kecap manis

1/2 tsp tamarind paste

salt to taste

1/2 tsp sugar (or to taste)

Heat the oil in a saucepan and deep fry the tempeh golden brown. Drain on paper towels.
Pour a thin layer of oil in a wok and stir fry the onion, garlic, sambal, trassi, galangal, bay leaves and kaffir lime leaves until fragrant and the mixture begins to thicken slightly.
Stir in the gula jawa, kecap manis and tamarind paste and add 250 ml hot tap water. Bring the mixture to the boil and add salt and sugar to taste. Allow the mixture simmer for 5 minutes and stir in the tempeh block. Mix the mixture to make sure that all the tempeh is coated in a layer of the sweet and sticky sauce.