SURINAMESE TEMPEH SAMBAL

The perfect meat substitute

Indonesia

Main course
4 persons
150
Mild

Suriname Tempeh sambal is a tasty side dish and also vegan. You can make this dish that you like as spicy as you like. This dish is derived from the Indian dish, Sambal Goreng Tempeh. Tempeh is often used as a meat substitute and is also very healthy!

Ingredients

- 3 tablespoon Sweet Soy Sauce (Ketjap)

1 block Tempeh

Salt to taste

300 ml Sunflower oil

1 Onion

3 cloves of Garlic

3 tbsp Sunflower oil

2 Salam leaves

2 tsp Tomato puree

Preparation method for SURINAMESE TEMPEH SAMBAL

Cut the tempeh into thin slices and then into thin strips. Sprinkle some salt on top.
Heat 300ml oil in a wok or other pan. Fry the tempeh in sections in the hot oil until golden brown. Remove the strips from the oil with a slotted spoon and drain well in a bowl lined with kitchen paper to catch the excess fat. Repeat this process until all of the tempeh is fried.
Finely chop the onion and garlic. In a clean wok or skillet, add 3 tablespoons of sunflower oil. Fry the onions and garlic briefly. Add laos, sereh (lemongrass) and salam leaf. Add the tempeh and soy sauce manis.
If you like the tempeh sambal spicy, cut the Madam Jeanette peppers into small pieces and fry them, crumble a bouillon cube over the mixture and stir well. Add the tomato puree and stir well again.
Season with salt.