Crispy Tempe with Balinese Raw Sambal
Ingredients
- 3 cloves garlic, minced
- 1/2 teaspoon ground coriander
- 1 teaspoon salt
- 150 ml water
- 200 g tempeh, cut into 1 cm cubes
- cooking oil (for frying)
Sambal matah
- 10 bird's eye chilies, finely sliced
- 5 shallots, finely sliced
- 4 kaffir lime leaves, veins removed, finely sliced
- 1 stalk lemongrass, inner part only
- 1/2 teaspoon shrimp paste
- 1/2 teaspoon salt
- Juice of 1 lime
- 5 tablespoons cooking oil
Preparation
Mix the sambal matah ingredients in a bowl, stirring and gently mashing while wearing plastic gloves
In a pan, heat the cooking oil, then pour it over the sambal matah and mix well. Set aside
In another bowl, mix garlic, ground coriander, salt, and water. Add the tempeh and marinate for 10 minutes. Remove and drain
Fry the tempeh until dry. Remove and drain. Pour the sambal matah over it and serve immediately
