Sambal Goreng Tempeh

[Guest guest]

The interest in tempeh seems to have spread to this list (or did it start

here?) so I'll repost the sambal goreng recipe including one forgotten

ingredient.

Serves 4 (hot or cold) or can be used as a side dish.

 

Sambal Goreng Tempeh

 

1 block tempeh (about 200 gm?)

1 small onion, finely chopped

1 clove garlic, finely chopped

2 tbsp vinegar

1 tsp powdered laos

6 tbsp sugar

2 tsp sambal oelek (to taste, depending how spicy you like it)

2 tbsp dried fried onions

1 tbsp ketjap manis (optional)

cooking oil

 

Cut the tempeh into small portions and fry in plenty of oil until firm and

golden brown. Remove the tempeh and drain. Remove most of the oil and fry

the onion and garlic in the remaining oil until brown, then remove onion and

garlic. Add the vinegar to the oil and mix in the laos, sugar and sambal and

ketjap manis (if used). Stir thoroughly. Return the onion, garlic and tempeh

to the mix, add the dried fried onions and stir very thoroughly until all

the tempeh is

completely covered with the mixture. Serve with rice and vegetables

according to choice.

 

Piers

[Guest guest]

What is (powdered) laos?

What is sambal oelek?

What is ketjap manis?

[Guest guest]

Maida asked:

 

> What is (powdered) laos?

> What is sambal oelek?

> What is ketjap manis?

 

Someone already asked this (message #1058) and it was answered (message

#1061). However the answer was contested so here is a summary of the current

situation:

 

Laos = langkwas = Greater Galangale or Siamese ginger.* Looks a bit like a

ginger root but you can get it in

powdered form too.

 

Sambal oelek = the basic chili paste consisting of crushed Spanish peppers

and not much more.

 

Ketjap manis = Indonesian sweet sauce. NOT like soy sauce.

 

All ingredients should be available in oriental stores or can be ordered via

the internet.

 

* For this information I'm indebted to a wonderful site, Gernot Katzer's

Spice Pages http://www-ang.kfunigraz.ac.at/~katzer/engl/index.html which

give equivalents in various languages for the names of the spices as well as

information about chemistry, usage etc. - I see it's already listed in the

link files of this list.

 

Piers