SURINAMESE TEMPEH SAMBAL

The perfect meat substitute

Indonesia

SURINAMESE TEMPEH SAMBAL
  • Main course
  • 4 persons
  • 150
  • Mild
SURINAMESE TEMPEH SAMBAL

Ingredients

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

  1. Cut the tempeh into thin slices and then into thin strips. Sprinkle some salt on top.
  2. 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.
  3. 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.
  4. 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.
  5. Season with salt.
Recept idee.png

Recept idee.png Serve tip

Before serving, remove the sereh, laos and salam leaf from the pan.

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