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Sambal Goreng Kentang Tempe (Indonesian Potato and Tempeh in Spicy Chili Sauce) is one of the most favored of current trending meals in the world. It's simple, it is quick, it tastes yummy. It is appreciated by millions daily. They're nice and they look fantastic. Sambal Goreng Kentang Tempe (Indonesian Potato and Tempeh in Spicy Chili Sauce) is something which I have loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can have sambal goreng kentang tempe (indonesian potato and tempeh in spicy chili sauce) using 16 ingredients and 7 steps. Here is how you can achieve it.
Composition needed to serve Sambal Goreng Kentang Tempe (Indonesian Potato and Tempeh in Spicy Chili Sauce):
- 300 gr potatoes, washed, peeled, small diced
- 1 pc tempeh/soy bean cake (around 300 gr), small diced
- 500 ml vegetable oil for deep frying potatoes and tempeh
- 2 Tbsp vegetable oil
- 3 cloves garlic, thinly sliced
- 4 cloves shallots, thinly sliced
- 3 green chili peppers, diagonally sliced
- 3 red chili peppers, diagonally sliced
- 5 red Thai bird eye chili peppers (optional according to taste)
- 1,5 Tbsp oyster sauce
- 4 Tbsp sweet soy sauce
- 1 tsp salt or to taste
- 1/4 tsp white pepper powder or to taste
- 150 ml water
- 2 bh tomatoes, cut into pieces
- 100 gr stinky beans/sator beans
Steps to cook 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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