Indonesian Sambal Goreng Kentang with Tempeh and Green Beans

Name: Indonesian Sambal Goreng Kentang with Tempeh and Green Beans
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Indonesian
Ingredients: Potatoes; Salt; Vegetable oil; Tempeh; Soy sauce; Vegetable oil; Green beans; Garlic; Vegetable oil; Red chilies; Shallots; Garlic; Palm sugar; Tamarind paste; Salt; Vegetable oil

A spicy and vibrant Indonesian stir-fry

A popular Indonesian side dish, featuring crispy potatoes, savory tempeh, and fresh green beans tossed in a fragrant sambal sauce.

1 h 30 min
4
Intermediate

Ingredients

For the Potatoes

Potatoes

2 large, peeled and cubed

Salt

to taste

Vegetable oil

for frying

For the Tempeh

Tempeh

200g, diced

Soy sauce

2 tbsp

Vegetable oil

1 tbsp

For the Green Beans

Green beans

300g, trimmed and cut into 2-inch pieces

Garlic

2 cloves, minced

Vegetable oil

1 tbsp

For the Sambal Sauce

Red chilies

3, chopped

Shallots

2, sliced

Garlic

1 clove, minced

Palm sugar

1 tbsp

Tamarind paste

1 tbsp

Salt

to taste

Vegetable oil

2 tbsp

Preparation

Preparing the Potatoes

Rinse potatoes

Rinse potato cubes in cold water to remove excess starch.

Dry potatoes

Pat dry thoroughly with a clean kitchen towel.

Dry potatoes completely before frying to avoid oil splatters.

Salt potatoes

Lightly salt and set aside to remove excess moisture.

Preparing the Tempeh

Marinate tempeh

Marinate tempeh pieces in soy sauce for 10 minutes.

Fry tempeh

Heat oil in a skillet and fry tempeh until golden brown.

Infuse more flavor by adding a few slices of ginger to the oil when frying tempeh.

Set aside tempeh

Remove with a slotted spoon and set aside.

Cooking Process

Fry potatoes

Heat oil to 180°C (350°F) and fry potatoes until golden brown. Drain on paper towels.

Frying time: 15 minutes (high heat).

Cook green beans

In a separate pan, sauté garlic until fragrant, add green beans and stir-fry for 5 minutes.

Stir-frying time: 5-7 minutes (medium heat).

Prepare sambal sauce

Blend red chilies, shallots, and garlic to a paste. Sauté in oil, then add palm sugar and tamarind paste. Adjust salt to taste.

Plating & Serving