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Tjin's Blog
Toko recipe: Surinamese Tempeh Sambal
Today we present one of the most popular dishes from our shop: Fried tempeh. Tempeh is an Indonesian product made from fermented soybeans that is becoming increasingly popular in the Netherlands. At Tjin's Toko we offer two types of tempeh: a mild and a spicy variant. The spicy tempeh gets extra depth from trassi, a fermented shrimp paste that provides a rich umami flavor.
In this recipe we spice up the tempeh with adjuma pepper and use mushroom sauce in the boemboe to create a vegan umami. For the boemboe we use white sugar, but you can also use palm sugar or brown sugar.
Ingredients:
- 500g fresh tempeh
- 1 tablespoon tomato puree
- 2 cloves garlic, minced
- 1 white onion, chopped
- 3 tablespoons sweet soy sauce
- 3 tablespoons Megachef mushroom sauce
- 1 adjuma pepper
- 2 daun salam (Indonesian bay leaves)
- 1 piece galangal
- Celery for garnish
- Sunflower oil or soybean oil
- 1 tablespoon white sugar (optional: replace with palm sugar or brown sugar)
Benodigdheden
Overige ingrediënten:
Stappen
- Cut the tempeh into thin, small pieces. The thinner the pieces, the crispier the tempeh will be.
- Heat the oil in a pan and fry the tempeh in parts so that it does not stick together. Keep the oil at a moderate temperature (not above 170°C) to prevent the tempeh from burning and getting a bitter taste.
- Fry the tempeh until it is no longer soft and has a nice brown color.
- Drain the tempeh on kitchen paper to absorb excess oil.
- Cut the garlic, onion and adjuma pepper into small pieces.
- Cut the galangal into thick slices.
- Heat a pan with a little oil and add the garlic, onion, galangal, adjuma pepper and tomato puree.
- Let the oil absorb the flavors of the garlic, onion, galangal and pepper, and fry this mixture briefly.
- Add the ketjap manis, mushroom sauce and sugar and stir everything well.
- Let the boemboe cool. Only add the tempeh once the boemboe has completely cooled down, to keep the tempeh crispy. Mix the fried tempeh through the cooled boemboe and garnish with freshly chopped celery.
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