Tempeh Sambal

Prep Time: 15 Minutes |  Cook Time: 30 Minutes |  Total Time: 45 Minutes

A Veganized Traditional Malaysian Holiday Dish

 

INGREDIENTS:

Main Ingredients:

• 1 Block of tempeh

• 1 Tablespoon turmeric

• 3 Tablespoons cooking oil (canola, vegetable, or corn)

• 2 Tablespoons tamarind juice

• 1/4 Teaspoon salt

• 1/4 Teaspoon sugar

• Coriander for garnishing

Chili Paste Ingredients:

• 20 Red dry chilis

• 3 Onions

• 2 Cloves of garlic

• 1/3 Cup water (add supplemental water as needed)

INSTRUCTIONS:

Tempeh Preparation:

1. Cut the tempeh into thin slices.

2. Lightly coat tempeh with the turmeric.

3. Fry tempeh on skillet until it is golden brown.

4. Place the tempeh on the side.

5. Prepare the chili paste, which is provided down below.

Chili Preparation:

1. Boil the dry chilis in a pot until the chilis are soft, usually about 10 minutes.

2. Drain chilis and remove the stems.

3. Blend the chilis, adding the 3 onions, 2 cloves of garlic, and 1/3 cup of water to the blender.

4. Blend until the mixture becomes a smooth paste.

5. Place the chili paste aside.

Sambal Preparation:

1. Heat 3 tablespoons of cooking oil in a skillet.

2. Place the prepared chili paste in the skillet.

3. Cook the chili paste on medium for approximately 15 minutes, making sure not to allow the sambal to burn. As the sambal is cooking, stir it frequently.

4. When the sambal begins to caramelize, add the 2 tablespoons of tamarind juice to the skillet. This will balance the acidity of the chili paste.

5. Finally, add the tempeh to the sambal and stir until the tempeh is well coated with the sambal sauce.

6. Add 1/4 teaspoon of salt and the 1/4 teaspoon of sugar to balance the taste according to your preference. You are free to add or omit the salt and sugar, as you like.

7. Garnish with the coriander.

8. Enjoy!

This dish is best served with rice, Nasi Lemak to be exact, which is a traditional Malaysia coconut rice. I’ll be posting the recipe for Nasi Lemak soon, so stay tuned. Usually, Nasi Lemak is eaten with sambal ikan bilis, which is dried anchovies. However, this is the vegan option. Additionally, you can served this dish with either roti or chapatti.

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