Tempe Penyet with Sambal and Lime

Sambal that clings to the tempeh

For tempe penyet, fried tempeh is gently pressed into sambal. ‘Penyet’ refers to that pressing: not until it turns to mash, but just enough for the sambal to cling to the tempeh. The dish is associated with East Java, though there are many different versions. Here, the combination stays simple: nutty tempeh, chili, garlic, salt and lime, with cucumber as a fresh counterpoint.

Tempeh is a fermented soybean cake with a firm bite. Cut it into slices about one centimeter thick: thin slices crisp up faster, while thicker pieces keep more bite inside. Pat the surface dry before they go into the pan. Fry in a shallow layer of hot oil, turning the slices once the underside is deep golden brown. Frying too much tempeh at once cools the oil, making the outside greasy rather than crisp.

Pound the sambal roughly in a mortar so the chili and garlic release their juices but keep their texture. Use bird’s eye chilies for a distinctly hot sambal; milder red chilies make for a gentler result. Taste before adding the lime: the juice should ease the heat and sharpen the flavors, not overpower the chili. Start with a tablespoon of juice and add a little more to taste. If you don’t have a mortar, finely chop the ingredients and press them firmly with the back of a spoon.

Gently press the warm tempeh into the sambal, or press the sambal onto the slices with the back of a spoon. Pounding too hard makes the tempeh crumbly and knocks off the crisp edges. Serve straight away, with thin slices of cucumber to eat between spicy bites. As a small starter, this serves four; with rice and extra vegetables, it can be part of a larger meal.

Tempeh and cucumber are readily available year-round, so this dish isn’t tied to a particular season. The tempeh is at its best just after frying; the crust softens after storage. Cover leftovers and refrigerate within two hours, then eat them within two days. Reheat the tempeh separately in a hot frying pan so the outside firms up again a little. Keep the sambal chilled in a sealed container and add it only when serving.