Sambal Goreng Kentang Tempe (Indonesian Potato and Tempeh in Spicy Chili Sauce)
Sambal Goreng Kentang Tempe (Indonesian Potato and Tempeh in Spicy Chili Sauce)

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, sambal goreng kentang tempe (indonesian potato and tempeh in spicy chili sauce). One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Sambal Goreng Kentang Tempe (Indonesian Potato and Tempeh in Spicy Chili Sauce) is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Sambal Goreng Kentang Tempe (Indonesian Potato and Tempeh in Spicy Chili Sauce) is something that I’ve loved my whole life.

Sambal Goreng Kentang Tempe (Indonesian Potato and Tempeh in Spicy Chili Sauce) Recipe by jenscookingdiary - Cookpad Sambal Goreng Kentang Tempe (Indonesian Potato and Tempeh in Spicy Chili Sauce) 'Sambal Goreng' is a traditional Indonesian dish which is made from chili peppers cooked with some other ingredients such. more Sambal Goreng literally means fried chilli sauce and there is a wide range of ingredients to combine with sambal to fry up a very delicious dish POTATOES AND TEMPEH SAMBAL GORENG. The potatoes are just a little bit crunchy, and are thoroughly coated with a spicy, sweet and tangy sambal sauce. These Spicy Fried Potatoes are the Indonesian version of home fries. Ingredients to prepare sambal goreng kentang (roast potatoes in spicy chili sauce): homemade sambal goreng (fried chili paste), potatoes, olive oil, salt, and pepper.

To begin with this particular recipe, we have to prepare a few components. You can cook sambal goreng kentang tempe (indonesian potato and tempeh in spicy chili sauce) using 16 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Sambal Goreng Kentang Tempe (Indonesian Potato and Tempeh in Spicy Chili Sauce):
  1. Make ready 300 gr potatoes, washed, peeled, small diced
  2. Make ready 1 pc tempeh/soy bean cake (around 300 gr), small diced
  3. Take 500 ml vegetable oil for deep frying potatoes and tempeh
  4. Make ready 2 Tbsp vegetable oil
  5. Make ready 3 cloves garlic, thinly sliced
  6. Make ready 4 cloves shallots, thinly sliced
  7. Get 3 green chili peppers, diagonally sliced
  8. Make ready 3 red chili peppers, diagonally sliced
  9. Take 5 red Thai bird eye chili peppers (optional according to taste)
  10. Prepare 1,5 Tbsp oyster sauce
  11. Make ready 4 Tbsp sweet soy sauce
  12. Take 1 tsp salt or to taste
  13. Make ready 1/4 tsp white pepper powder or to taste
  14. Get 150 ml water
  15. Prepare 2 bh tomatoes, cut into pieces
  16. Make ready 100 gr stinky beans/sator beans

Tempeh is a staple in Malaysian and Indonesian cuisines and central to vegan cuisine. Sambal goreng (fried chili paste) is a basic multi-purpose chili paste that can be the base of many delicious Indonesian spicy dishes, plus it can be enjoyed as is. Use your homemade sambal goreng (fried chili paste) to cook this easy and mouthwatering spicy roast potatoes. Mix the water with the salt.

Instructions to make Sambal Goreng Kentang Tempe (Indonesian Potato and Tempeh in Spicy Chili Sauce):
  1. Heat vegetable oil over medium high heat. Fry the potatoes until cooked. Remove from the heat. Set aside.
  2. In the same fry pan, fry tempeh until cooked and golden brown. Remove from the heat. Set aside.
  3. Heat vegetable oil. Sauté garlic and shallots until fragrant.
  4. Add green and red chili peppers, and Thai birds eye chili peppers. Mix well. - Add fried tempeh and fried potatoes.
  5. Season with oyster sauce, sweet soy sauce, salt, and white pepper powder.
  6. Pour in water. Then add tomatoes and stinky beans. Cook until boiling. Adjust to taste.
  7. Serve over warm white rice. Yum! 😋

Use your homemade sambal goreng (fried chili paste) to cook this easy and mouthwatering spicy roast potatoes. Mix the water with the salt. Drain, heat in a wok the oil and fry the tempeh golden brown. Indonesian crispy fried tempe/tempeh (soybean cake) sticks with a delicious coating of spicy kecap manis sauce. Then add the tempe and the tahu/tofu and let in simmer for a few moments.

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