In Amsterdam there are a lot of Surinamese-Indonesian take-away toko’s. I always love getting a soto soup or chicken roti. As we’re eating more vegetarian these days, I’m trying more dishes with tofu. I love the texture and crunchiness of tempeh, it’s also one of the things we order quite often when we do take-out. So here is my version!
You can use storebought sambal if you’re in a time squeeze, but you can of course also make your own. Here is one of my versions for Sambal Badjak.
Tempeh Sambal Goreng
- 1 piece of tempeh (±250g)
- 1 onion - finely chopped
- 2 cloves of garlic - minced
- 2 tbsp sambal oelek or badjak (more or less to taste)
- 3 tbsp ketjap manis
- 1 tsp ground laos (or fresh ginger)
- 1/1 tsp trassi (leave out it keeping it vegan)
- 1/2 tbsp (palm) sugar
- 1 tbsp lime juice
- peanut or vegetable oil to fry in
- pepper and salt to season
Slice the tempeh in thin matchstick size strips, the thinner they are, the crispier they will be. But be careful not to make too thin, you still need a bit of a bite.
Heat a good glug of oil in a skillet so you can shallow fry the tempeh until brown and crisp (± 3-4 minutes).
Fry in batches, let drain on a paper towel and season with salt when still hot.
When all has been fried, clean the pan with a paper towel, leaving a little oil behind.
Add the chopped onion and garlic and fry until fragrant and glassy.
Then add the laos, sambal and trassi. Stir until no lumps of trassi are left.
Add sugar and stir till dissolved, then add the ketjap manis and the lime juice.
Heat well, let boil for ± 30 seconds and then add the crispy tempeh and stir well so everything is coated. Y
You can serve it both hot and cold. Selamat makan!
For extra crunch and flavour you can also added some toasted peanuts and crispy fried ansjovis (Ikan Teri).