Dry Tempeh Sambal

Posted on Friday 13 July 2012 and filed under , , , . You can follow any responses to this entry through theRSS 2.0 . You can leave a response or trackback to this entry from your site

Tempeh is a traditional soy product that originated from Indonesia. It is a fermented and cultured soybean in a cake form. Many believe that Tempeh is rich in nutrition such as vitamins, proteins and fibre, which can also reduce phytic acid. The ingredient is also deemed to be the popular staple source of protein for the people on the island of Java.
Among all the vegetarian meat substitute products, Tempeh is considered as one of the healthiest choices of protein substitute for vegetarians when compared to other meat substitute products. [Also read: Watch Out For Vegetarian Mock Meat]

A good source of protein, Tempeh tastes absolutely delicious when combined with the right ingredients. One of the most popular combination would be Tempeh cooked with Sambal, a chilli-based sauce that is usually used as a condiment. Try it now! The dish tastes absolutely fantastic and is one of HLA's top most favourites.

Portion: Serves 4

2 packets Tempeh (square packet)
12 dried chilli
2 big onions (sliced)
½ tsp turmeric
½ tsp sugar
3 cloves garlic
1 inch ginger piece

Chili can be added according to your preference to make it more spicy
Salt to your taste
Oil to deep fry


1) Cut the tempeh to ½ inch cubes and place it inside a bowl. Add a little salt and turmeric to the bowl. Shake to mix the ingredients thoroughly. Leave them aside for around 15 to 30 minutes to marinate the ingredients.
2) Once the ingredients are properly marinated, deep fry the tempeh cubes until crispy.

Preparing the chilli paste
1) Grind the chilli, garlic and ginger and leave aside.
2) In another wok, add 2 to 3 tbsp of oil. Once the oil is heated, add ½ portion of the onion slices and fry them until light brown.
3) Add the ground ingredients to the wok and cook the mixture in low flame for approximately 5 minutes or until the raw smell disappears.
4) Then, add a little water (around 4-6 tbsp) and throw in the remaining portion of onion slices and stir for a minute.
5) Throw in some salt and sugar to improve the taste.

(NOTE: Be weary when adding salt. The chilli paste should not be too salty as the Tempeh itself already has salt. Remember that the paste should also not be too watery.)

Chilli Tempeh Sambal
1) Combine the fried tempeh with the chilli paste.
2) Mix them well.
3) The dish is now ready to be served.

Contributed by Rajeswari Munnuswami

Copyright © 2012 Sandhya Maarga Holistic Living Resources
Holistic Living Annex (JULY 2012)

1 Response for “ Dry Tempeh Sambal”

  1. mandygirl says:

    looks delicious, but spicy. i don't think we're getting any tempah in the states.


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