Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, sambal goreng kentang tempe (indonesian potato and tempeh in spicy chili sauce). One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Sambal Goreng Kentang Tempe (Indonesian Potato and Tempeh in Spicy Chili Sauce) is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Sambal Goreng Kentang Tempe (Indonesian Potato and Tempeh in Spicy Chili Sauce) is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook sambal goreng kentang tempe (indonesian potato and tempeh in spicy chili sauce) using 16 ingredients and 7 steps. Here is how you cook that.
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The ingredients needed to make Sambal Goreng Kentang Tempe (Indonesian Potato and Tempeh in Spicy Chili Sauce):
- Take 300 gr potatoes, washed, peeled, small diced
- Take 1 pc tempeh/soy bean cake (around 300 gr), small diced
- Take 500 ml vegetable oil for deep frying potatoes and tempeh
- Make ready 2 Tbsp vegetable oil
- Get 3 cloves garlic, thinly sliced
- Get 4 cloves shallots, thinly sliced
- Make ready 3 green chili peppers, diagonally sliced
- Get 3 red chili peppers, diagonally sliced
- Take 5 red Thai bird eye chili peppers (optional according to taste)
- Make ready 1,5 Tbsp oyster sauce
- Prepare 4 Tbsp sweet soy sauce
- Get 1 tsp salt or to taste
- Get 1/4 tsp white pepper powder or to taste
- Take 150 ml water
- Prepare 2 bh tomatoes, cut into pieces
- Prepare 100 gr stinky beans/sator beans
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Instructions to make Sambal Goreng Kentang Tempe (Indonesian Potato and Tempeh in Spicy Chili Sauce):
- Heat vegetable oil over medium high heat. Fry the potatoes until cooked. Remove from the heat. Set aside.
- In the same fry pan, fry tempeh until cooked and golden brown. Remove from the heat. Set aside.
- Heat vegetable oil. Sauté garlic and shallots until fragrant.
- Add green and red chili peppers, and Thai birds eye chili peppers. Mix well. - Add fried tempeh and fried potatoes.
- Season with oyster sauce, sweet soy sauce, salt, and white pepper powder.
- Pour in water. Then add tomatoes and stinky beans. Cook until boiling. Adjust to taste.
- Serve over warm white rice. Yum! 😋
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