This Indonesian inspired Sambal Goreng is something very popular in Java Indonesia. It is so simple to make and a delight to enjoy.
You shall require the following:
2 Packages of Henry’s Tempeh (used the basil one, but plain is fine)
1 TBSP Tamarind Paste + 2 TBSP
3 TBSP Water + 3 TBSP
1 TSP Dark Miso Paste + 1 TSP
1 TSP Kelp Granules
1 TBSP Lemon Juice
2 TBSP Raw Sugar + 2 TBSP
3 TBSP Veggie Broth + 3 TBSP
Oil for Frying (Grapeseed or other high smoke point oil)
1 TBSP Fresh Lemon Grass
1/2 Large Shallot
4 Cloves Garlic
2 TSP Galangal
2 TSP Ginger
3 Red Chillies
Salt optional (Miso provides enough salt for me)
Cilantro for the garnish and sliced chillies if you wish.
You will note the added measurements for some of the sauce components. Have the ingredients nearby so that you increase the sauce if you personally need to. The size of pan and heat plays a role regarding this.
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Thoughts/notes:
The tamarind paste I have used is on the thinner side. I have used thicker pastes before. Keep this in mind for the water addition. Water doesn't need to be boiled, but I find it is better on the hot side for mixing everything.
You may find that you may not need the full amount of tempeh. Extra fried tempeh works well for different types of meals - for breakfast, lunch, and dinner!
The sugar will start to get things caramelised nicely. This dish requires the sugar for the flavour and type of sauce we are trying to achieve. If you are avoiding sugar, feel free to simply gain some inspiration from this, and do your own thing. I don't mind if you make your own recipe rather than stick to everything exactly as I do it. I'm all about giving people ideas.
The dark miso paste will provide a different type of flavour in comparison to the white miso paste. As you may have guessed, the dark miso is more robust. You may incorporate miso paste in sauces, stews, and soups. Just take it easy when it comes to adding extra salt. Miso already provides a saltiness. Be sure to taste test the sauce so that you can make adjustments to your liking.
I am using kelp granules for the "fishy" flavour since often times shrimp paste is used. The kelp granules mix with the sauce easily.
If you want to use other types of seaweeds, they should be ground up well so that the pieces are not noticeable. Some sea vegetables and seaweed require washing well, soaking, and rinsing several times. Keep this in mind if you are going to experiment. Take note of the varying qualities as well. Of course, they must be dried before you grind them if you are going this alternative route.
The sauce should be thick, but mixable when you add the tempeh. Once it is all the tempeh is coated well, the sauce should become thick and look like a nice layer of thick sticky goodness.
I paired this with a delicious Indonesian salad which was filling in combination with this tempeh. If you are hitting the gym regularly, you may want to have some rice to go with it as well. Tune in next week for the special Indonesian salad recipe!
Thank-you kindly to all of my subscribers, whether you have been around for a while, or you're brand new to my channel. I appreciate you hitting the thumbs up button, and for any friendly comments you may leave. Feel free to share this video. If you have a question, feel free to ask. I shall respond when I am able to do so. I am a busy gal, but I try to remember. Much gratitude.
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P.S.:
Resep oseng oseng tempe pedas manis means sweet and spicy stir fried tempeh recipe in Indonesian. Just another little fun tidbit.
I hope that you enjoyed exploring the food of Indonesia 🇮🇩 with me in my Kitchen. Perhaps you even learned a couple of interesting things along the way.
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Music:
Spring Thaw - Asher Fulero
Glo Fi - Windows of Ken
Mirage melody - Patrick Patrikios
Temple of treasures - Patrick Patrikios
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#sambalgoreng #tempeh #indonesianfood
Негізгі бет Sambal Goreng | Sweet Spicy Tangy Tempeh | Indonesian Style
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