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Sambal Kicap with Tempeh
Makan Tengah Hari • Malaysia
How to Make Sambal Kicap with Tempeh (Traditional & Healthy Version)
Sambal Kicap with Tempeh is a beloved vegetarian dish rooted in Malaysian Malay and Indonesian heritage. This protein-packed meal is a staple for those who crave bold flavors without compromising on nutrition. The main attraction, tempeh—a fermented soybean cake—absorbs the smoky, spicy kick of sambal kicap, a classic Malay condiment featuring fiery cili padi, sweet soy sauce (kicap manis), and the aromatic undertones of bawang putih (garlic). The combination of crunchy, pan-fried tempeh with the umami-rich sambal creates an unforgettable taste experience. In Malaysia’s multicultural food landscape, dishes like Sambal Kicap with Tempeh showcase the blend of local ingredients such as lemongrass and pandan, which lend unique aroma and flavor. Traditionally enjoyed at lunch, it offers a vegetarian alternative that doesn’t shy away from complex, layered tastes. This dish is perfect for health-conscious eaters, vegetarians, or anyone looking to add more plant-based options to their diet, while still keeping true to authentic Malaysian flavors.
Bahan-bahan(untuk 1 medium plate (with 100g tempeh and sambal))
- 200g Tempeh (fermented soybean cake)
- 5 pieces Cili padi (bird’s eye chili)
- 3 cloves Bawang putih (garlic)
- 3 tbsp Kicap manis (sweet soy sauce)
- 2 small Bawang merah (shallots)
- 1 tbsp Lime juice (from limau nipis)
- 2 tbsp Minyak masak (cooking oil, preferably canola or sunflower)
- 1 stalk Serai (lemongrass, white part only, finely sliced) - pilihan
- 1 small leaf Daun pandan (optional, for aroma) - pilihan
- to taste Garam (salt)
Arahan
- 1
Slice the tempeh into thin strips or cubes for even frying.
2 minutes
Cut tempeh thinly for maximum crispiness.
- 2
Heat minyak masak in a non-stick pan over medium heat. Add daun pandan for aroma if using.
2 minutes
Let pandan infuse oil for extra fragrance.
- 3
Fry tempeh pieces until golden brown and crispy on all sides. Remove and drain on paper towels.
8 minutes
Do not overcrowd the pan to keep tempeh crispy.
- 4
In a mortar and pestle (lesung batu) or blender, pound cili padi, bawang putih, bawang merah, and serai until a coarse paste forms.
3 minutes
Manual pounding brings out more flavor.
Kenapa hidangan ini sihat
This dish leverages the power of plant-based protein while limiting processed ingredients and unhealthy fats. Tempeh is lower in calories and higher in protein and fiber than many meat alternatives, supporting satiety and muscle health. The sambal uses natural aromatics and minimal added sugar (only from kicap manis), making it suitable for those watching their glycemic intake. It’s a tasty, balanced option for anyone seeking a wholesome Malaysian lunch.
Sambal Kicap with Tempeh is a nutrient-dense, plant-based dish packed with protein from tempeh, a fermented soybean product rich in fiber, iron, and B vitamins. The use of fresh chilies and shallots provides antioxidants and vitamin C, promoting immunity. Lemongrass and pandan offer unique phytonutrients with anti-inflammatory properties. Minimal oil is used for frying, keeping saturated fat low, and the absence of animal products makes it cholesterol-free.
Petua
- 💡Slice tempeh thinly for extra crispiness.
- 💡Let sambal kicap sit for 10 minutes before serving to develop flavors.
- 💡Use a lesung batu (mortar and pestle) for authentic texture and taste.
Penyimpanan & hidangan
Keep sambal kicap refrigerated in an airtight container for up to 5 days. Fried tempeh is best served fresh but can be stored in the fridge for 2 days and reheated in an air fryer.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 210.0 kcal |
