Recipe: Sambal Goreng with Sambal Kecap

[Guest guest]

TEMPEH GORENG WITH SAMBAL KECAP

 

This is a quick fix, but you must allow at least half an hour to marinate the

tempeh - it

doesn't work otherwise.

 

What you do is make up the marinade sauce and at the same time make up the

sambal

kecap. Half an hour later, or even longer if you like (have a cup of tea or a

glass of

something interesting while you wait for it to be ready), you fry the tempeh in

a very little

oil.

 

We've made this several times and find it very good.

 

First you need:

150 g tempeh (that's about 5 ounces in weight), which you cut into `fingers'

each about 1

inch or 2.5 cm long.

 

Now assemble the following ingredients:

 

Marinade

 

2 tablespoons tamari

2 tablespoons boiling water

1 clove garlic, peeled and crushed

1 teaspoon ginger juice

1/2 teaspoon kecap manis or brown sugar

1/4 teaspoon hot chilli sauce

 

Sambal kecap

 

1 red chilli, deseeded and thinly sliced

1 shallot, peeled and thinly sliced

2 tablespoons tamari

1 teaspoon kecap manis or brown sugar

1 tablespoon water

1 teaspoon lime juice

 

also you will need:

 

a little canola oil for shallow frying

a handful of mint or some such pleasant herb

 

Put the tempeh slices into the marinade, which you've mixed in a bowl which will

contain

the tempeh, and give it all a stir now and then. It will probably soak it all

up.

 

Make the sambal kecap in a small and let that sit for the half hour or more that

it takes to

marinate the tempeh.

 

When time's up and you're ready to have the tempeh, drain off any remaining

marinade,

place the tempeh on kitchen towels to drain and pat it dry with another sheet of

kitchen

towwl.

 

On high heat, heat as little oil as you can get away with (I use about 1 Tbsp)

in a skillet/

frypan large enough to contain all the tempeh in a single layer. Add the tempeh

and fry

until golden on one side. Turn it over and brown the other side. Drain the

tempeh on

kitchen paper.

 

Place on a serving dish and sprinkle with the lightly chopped herbs and serve

with the

sambal kecap.

 

Best love, Pat