Golden-brown tempeh and potato are coated in a spicy, savory sauce made with shallot, garlic and chili. A little tamarind and kecap manis balance the flavors; served with rice, this makes a hearty main course.
Broadly speaking, sambal goreng refers to a dish in which ingredients are fried or braised with sambal. The exact ingredients vary from family to family and region to region: some versions, for example, include tofu, shrimp or coconut milk. This Javanese-Malay version sticks to tempeh and potato, with a fragrant sambal as its base. It is one particular take, not a set blueprint for every dish with this name.
Tempeh gives the dish a firm bite and a slightly nutty, savory flavor. Cut the block into evenly sized cubes so the edges brown as they fry without the inside drying out. Potato makes the meal more substantial and absorbs some of the sauce. Waxy potatoes hold their shape in the pan; slightly floury potatoes become softer and may break up a little when tossed.
Gently fry the shallot, garlic and chili paste in oil before adding the water and seasonings. This step matters: raw onion and garlic taste sharp, but after a few minutes in the pan they become sweeter and rounder. Keep the heat moderate and stir regularly so the paste cooks through without burning. Kecap manis adds sweetness and depth; tamarind provides a tart counterpoint. Taste before serving and adjust with salt, tamarind or a little extra kecap if needed.
Use red bird’s eye chili for a distinctly spicy sauce; for a milder version, leave it out and use only red chilies. Sambal oelek can replace fresh chili, but it often already contains salt and acidity, so add it gradually and taste before using extra salt. If you don’t have tamarind paste, a small splash of lime juice is a practical substitute, though it makes the sauce taste brighter and less rounded. Kecap manis is not the same as regular soy sauce; soy sauce cannot reproduce its sweet, full flavor exactly.
Serve the tempeh straight away with fragrant white rice, which is perfect for soaking up the sauce. A cucumber or green salad with a fresh dressing makes a nice counterpoint to the rich, spicy dish. Put extra sambal on the table rather than making the whole pan very hot, so everyone can choose their own heat level. The rice cooks while you fry the potato and tempeh, so everything should be ready at about the same time.
Rinse the rice until the water is almost clear. Put the rice and 450 ml water in a pan, bring to a boil and turn the heat down low. Cover and cook for 12 minutes, then remove from the heat and leave covered for another 10 minutes.
In a food chopper, grind the shallots, garlic, chilies and optional bird’s eye chili to a coarse paste. If needed, add 1 tablespoon of the measured oil to help the blades turn.
Heat 2 tablespoons of oil in a large frying pan over medium-high heat. Fry the potato cubes for 10–12 minutes, turning regularly, until golden brown all over and cooked through. Transfer them to a plate.
Heat the remaining 2 tablespoons of oil in the same pan. Fry the tempeh for 6–8 minutes until golden brown all over. Work in two batches if needed, and transfer the cooked tempeh to the plate with the potato.
Turn the heat down to medium-low. Add the ground paste and fry for 6–8 minutes, stirring regularly, until the shallot is soft and the paste smells fragrant.
Stir the 150 ml water, kecap manis, tamarind paste and salt into the paste. Bring to a gentle boil and add the potato and tempeh. Toss gently and simmer for 5–7 minutes, until the sauce clings to the ingredients. Taste and add salt or tamarind as needed.
Serve the sambal goreng tempeh with the rice.
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