Sambal Goreng Tempe

Sambal is a chile condiment eaten in each build Indonesia and of which there are hundreds of adaptations; sambal goreng (which translates to “fried sambal” in Indonesian), is your entire class of dishes that delivery with frying that sambal in sizzling oil to invent a spice paste called bumbu. This model of sambal goreng is my dawdle-to, with tempe (spelled “tempeh” in English) that’s fried until crunchy, nutty, and irresistibly toasty. Likelihood is you’ll presumably perhaps have of this as your fresh well-liked “no topic’s in the pantry” recipe and swap the greens or mark out the tempeh for one other protein (diced chicken, thin slices of pork or beef, or company tofu all work). 

The coronary heart of a simply sambal goreng is the sambal itself, and this model is aromatic with ginger, garlic, and shallots, the tang of tamarind, and the defining warmth of chiles. Whenever you might perhaps presumably perhaps’t web kecap manis, you might perhaps presumably perhaps replace it with a combine of three Tbsp. darkish soy sauce blended with 3 Tbsp. gentle brown sugar. For the tamarind concentrate or paste, you might perhaps presumably perhaps combine 2½ tsp. new lime juice with 2½ tsp. gentle brown sugar. For those less mad about deep-frying, you might perhaps presumably perhaps additionally pan-fry tempeh: Heat ¼ cup vegetable oil in a mountainous skillet over medium-high warmth. Cook dinner tempeh about 3 minutes per aspect, adding extra oil between batches if wanted. —Lara Lee