Mom's Surinamese Javanese Tempeh Sambal

This delicious sticky and savory Tempeh Sambal is one to defo learn how to make!

This delicious sticky and savory Tempeh Sambal is one to defo learn how to make!

Check out my REEL on how I did!

Mom's Surinamese Javanese Tempeh Sambal

  • Prep: 15 min
  • Total: 35 min

  • Vegetables

Ingredients

- 1 packet of Tempeh (cut into sticks)
- 1 large onion (finely chopped)
- 3-4 cloves of garlic (minced)
- 2 Daun Salam leaves (Indonesian Bay Leaf)
- 2 pieces of Laos
- 2 pieces of ginger
- 2 tbsp sweet soy sauce (add to taste)
- 1 ½ or 2 tbsp salty soy sauce (add to taste)
- 1 tbsp tomato puree
- 1 tsp Kentjoer powder (fresh is also allowed)
- 1 pepper (Madam Jeanette or chili, add to taste, finely chopped)
- 2 tbsp Sunflower oil for cooking the Tempeh + extra for frying the Tempeh*
- Maggie cube or salt to taste
- celery leaves or parsley for color (optional)

*You can also bake the Tempeh in the Airfryer/oven for about 7-10 minutes at 180-195 C (depending on the temperature of your Airfryer/oven).

Instructions

  1. Fry or bake the Tempeh sticks until they are golden brown in oil or in the Airfryer/oven. Set this aside.

  2. Put some oil in the pan and fry the onion and garlic for a few minutes over medium heat. Then add the Salam Leaf, ginger root, Laos, pepper, and Maggie cube.

  3. After a few minutes, add the tomato puree. Mix this well and then add the sweet and salty ketjap as well as the Kentjoer powder. Let this simmer briefly and then add the fried Tempeh.

  4. Turn off the heat and make sure the sauce covers all the Tempeh sticks. If you want the Tempeh a little sweeter, add more sweet soy sauce.

  5. Serve the Tempeh with rice and Red Lentil Dal, with noodles or nasi or on a tip with some pickles. Enjoy your meal!

    If you make my recipes, tag me in them and use #thespicedchickpearecipes. I'd like to see what you made.