I have seen many different recipes for tempeh goreng. The original recipe is quite spicy because of the amount of chillies/sambal that are added. I chose to make it not too spicy, so everybody can enjoy it and I added some ketjap (sweet soy sauce) to make the tempeh nice and sticky. 250 g tempeh; 200 ml sunflower oil; 1-2 tsp sambal (use 1 Sambal Goreng Tempeh ingredients. Step 1 Slice the tempeh as you can see in the picture above. Dice the onion in small pieces. Step 2 Heat the vegetable oil in a pan over medium heat. Add the sliced tempeh and fry until golden and crispy on both sides. Remove the tempeh from the pan and set it aside on a paper towel-lined plate. ‍ Add 1 tbsp oil in wok over medium high heat. Throw in chili, garlic and shallots and fry til fragrant. Add in the tempeh then add in the spices. Once spices are distributed throughout the tempeh let the sauce reduce. Toss in the 1/4 tsp kecap manis as a glaze and remove from heat. Crush all ingredients (except tempeh and oil) into a paste in a mortar or in a blender. Dice tempeh. The smaller pieces, the more crunchy tempeh will be. Fry in a wok on 3-4 tbs oil till golden brown on a high heat. Take out from a wok and put aside. Fry the paste in the same oil on a high heat 1-2 min. Add tempeh, stir and serve. Serve with rice. Tempeh Goreng Sambal Kemangi - Fried Tempeh in Basil Chili Sauce. This tempeh dish also follows the same pattern. First the tempeh is cut into small cubes and marinate in garlic salt solution before deep frying. Then the chili sauce, which is lovely since we add tomatoes, terasi (toasted shrimp paste), and daun kemangi (basil leaves), is cooked in a separate frying pan. ZsEv.

sambal goreng tempeh recipe