Indonesian Sambal Goreng Kentang with Tempeh and Green Beans
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
For the Tempeh
For the Green Beans
For the Sambal Sauce
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.
Cook green beans
In a separate pan, sauté garlic until fragrant, add green beans and stir-fry for 5 minutes.
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
Indonesian Sambal Goreng Kentang with Tempeh and Green Beans
Indonesian Sambal Goreng Kentang with Tempeh and Green Beans
Plating & Serving
Arrange the crispy potatoes, golden tempeh, and green beans on a platter and drizzle with spicy sambal sauce for a colorful and fragrant Indonesian side dish.