These two words bring joy to my very core.
I’d glow in happiness when I come across a Malay cafe providing this dish as an option for their nasi campur or economical rice dish.
Yes, it’s economical. And simple.
Here’s how you can cook this beautiful dish at home.
2 cloves of garlic
3 cloves of shallot
1/2 of yellow onion
2 tbsp of red chilli paste
pestle & mortar
PREPARING THE CHILLI PASTE
- Remove the seeds of the chillies if you can’t stand the heat. Otherwise, ignore this step.
- Soak chillies in water for an hour.
- Blend chillies.
(Note: you can blend as much chilli as you want and keep the extra in the fridge)
COOKING THE SAMBAL TEMPEH
- Add oil to the pan, let it heat up and fry the tempeh until golden brown.
- Crush shallot and garlic using pestle and mortar. This is to get the full aroma out.
- Remove tempeh from pan and put it aside.
- Fry the crushed shallot and garlic.
- Add the blended chilli and sauté for a few minutes. At this point, we can call this mixture sambal.
- Add the cut yellow onion. Let it wilt before adding about 2 tbsp sugar and a pinch of salt.
- Add the cooked tempeh back in and mix well with the sambal.
- Add peanuts for some crunch!
You can adjust the measurements according to your taste. Throw in anything that you think might complement this base and just have fun experimenting!
This is absolutely delicious and if you do try to make this, do let me know and tag me on Instagram 😉
Watch my Sambal Tempeh cooking in action which has reached 5k views!