I first ate Tempe in 1975, that was when my late mom bought it from her Malaysian Collegue. Those years, tempe was a very rare commodity, however nowadays, you can buy it in supermarket for B$1 each or at Pasar borong , 5 for B$2. During one of the tahlil night I made this "sambal", which yield about 6 plates of sambal tempe.
yields: 6 plates of Sambal Tempe
Ingredients:
10 packets Tempe- cut into small pieces, deep fried
1 bunch long beans - cut to 2 cm slices
5 sweet potatoes- diced, deep fried
4 large cans baby clam ( red and white can)
1 handful cashew nuts- roasted
A- blended together
2 cups dried chilli paste
1 handful shallots
1/2 handful garlic
1/4 cup chopped ginger
B- others
tamarind juice
salt
chicken stock powder
1 tbsp Maggi Belacan powder
sugar ( optional)
fried shallots
1 can coconut milk
steps:
1. heat oil in wok
2. add in A- the blended chili, fry till fragrant
3. add in the long beans, fry till half cooked.
4. add in B- simmer
5. add in tempe, sweet potato and clam, stir well. If the "sambal" is too dry , ADD IN SOME NON-SWEET CHILLI SAUCE.
6. adjust seasoning and dish up.
7. to serve: sprinkle with sliced spring onions and more fried shallots
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