Ingredients

  • Serves 6 people
  • 2 medium size onions

  • 4 cloves garlic

  • 1-inch ginger

  • 12 - 15 dried chilies

  • 2 cups water

  • 2 tbsp white vinegar

  • 1 tbsp vinegar

  • 1 cup dried anchovies

  • 1 block tempeh (cubed)

  • 1 block tempeh (cubed)

  • ½ cup peanuts

  • 1 cup vegetable oil

  • 1 red onion (sliced)

  • 2 tbsp sugar

  • 1 tbsp salt

  • 2 tbsp tamarind paste

  • water

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Recipe Courtesy of
Ili Sulaiman

Sambal Tempeh, Kacang & Ikan Bilis

In just over half an hour, grab a handful of dried anchovies, peanuts, block of tempeh and a smatter of sharp garlic, ginger, juicy onions and sweet tamarind paste to make a magical dish. You’ll blend the herby-licious ones up, and toss everything into the hot oiled pan and watch them all transform into golden and caramelisy. A simple but umami-packed dish that can be eaten with mains for a satisfying breakfast, or anytime of the day. PS, we’re having it on the first day of Ramadan with a bowl of warm coconutty Lontong.
  • Easy
  • 10 min
  • 30 min
  • 10 min
  • 4 steps
  • 12 Ingredients
  • Easy
  • 4 steps
  • 12 Ingredients
  • 10 min
  • 30 min
  • 10 min

Instructions

  1. Prepare the Chili Paste

    • Deseed the dried chilies
    • In a small pot, add the dried chilies in 2 cups of water
    • Add in 2 tbsp white vinegar and bring to a boil
    • Strain the chili and add this to a blender
    • Blend with some water until smooth


  2. Prep the blended mixture

    • Blend the onions, garlic and ginger into smooth pulp


  3. Prepare the ingredients

    • In a pan, add in oil and fry the peanuts, tempeh and anchovies until golden brown. Set aside on kitchen towel to drain excess oil.


  4. Prepare the seasoning

    • Remove half the oil and add in the blended mixture and fry for about 2 minutes until the mixture starts to caramelise.
    • Next, add in theground chili pasteand season it with salt and sugar in low to medium fire for about 3 minutes. Add some water if necessary.
    • Add in the tamarind paste and cook for additional 2 to 4 minutes until sambal thickens before adding the sliced red onions.


Plate and Serve!

Add in the fried anchovies, tempeh and peanuts into the sambal and mix well to combine.

Plate and Serve!

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Ingredients
  • Serves 6 people
  • 2 medium size onions

  • 4 cloves garlic

  • 1-inch ginger

  • 12 - 15 dried chilies

  • 2 cups water

  • 2 tbsp white vinegar

  • 1 tbsp vinegar

  • 1 cup dried anchovies

  • 1 block tempeh (cubed)

  • 1 block tempeh (cubed)

  • ½ cup peanuts

  • 1 cup vegetable oil

  • 1 red onion (sliced)

  • 2 tbsp sugar

  • 1 tbsp salt

  • 2 tbsp tamarind paste

  • water

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