Indonesian Tempeh Pernik with Spicy Sambal
Enjoy a traditional Indonesian dish featuring marinated tempeh combined with a fiery sambal sauce to awaken your taste buds.
Preparation
Get these tasks done before you start cooking.
Marinating the Tempeh
- 1
Mix the Marinade
In a bowl, combine soy sauce, tamarind paste, garlic, and ground coriander.
- 2
Coat the Tempeh
Add sliced tempeh, ensuring each piece is well-coated.
- 3
Chill
Allow to marinate for at least 30 minutes in the fridge.
Tip: Ensure the tempeh is well-marinated for optimal flavor absorption.
Preparing the Spicy Sambal
- 1
Blend Ingredients
In a blender, combine the chilies, garlic, tomato, lime juice, and palm sugar.
Tip: Use gloves when handling chilies to avoid skin irritation.
- 2
Purée
Blend until a smooth paste forms.
- 3
Rest
Set aside and let the flavors meld together.
How to Make Indonesian Tempeh Pernik with Spicy Sambal
Total time: 2 h · Yields 4 servings
- 1
Sautéing the Tempeh
Heat a non-stick pan over medium heat, add a little oil, and sauté the marinated tempeh until golden on all sides.
- 2
Preparing the Sambal
In a small saucepan, simmer the sambal mixture over low heat until aromatic and slightly thickened.
- 3
Combining Ingredients
Toss sautéed tempeh with half of the sambal sauce, reserving the rest for extra flavor.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I make this dish ahead?
Yes, you can marinate the tempeh up to a day in advance.
Can I reduce the spice level in the sambal?
Absolutely, use fewer chilies or substitute with a milder variety.
What are some substitutions for palm sugar?
Brown sugar or coconut sugar are good alternatives.
How do I reheat this dish?
Reheat gently in a non-stick pan over low heat to maintain texture.
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