Sambal Tempeh, Kacang, Ikan Bilis
Makan Tengah Hari • Malaysia
How to Make Sambal Tempeh, Kacang, Ikan Bilis (Traditional & Healthy Version)
Sambal Tempeh, Kacang, Ikan Bilis is a beloved Malaysian lunch dish that celebrates the rich multicultural tapestry of Malaysia. Combining crunchy tempeh (fermented soybean cake), kacang (peanuts), and ikan bilis (dried anchovies), this dish is stir-fried together with a fragrant, spicy sambal sauce. The result is a harmonious blend of textures and flavors—savory, spicy, and slightly sweet—which is enjoyed across Malaysia, especially in Malay households. Rooted in kampung (village) traditions, this dish is commonly found at nasi lemak stalls and household tables. The use of tempeh reflects Malaysian Indian and Javanese influences, while the sambal’s fiery kick comes from local chilies, shallots, and a touch of gula Melaka (palm sugar). Local ingredients like pandan leaves and lemongrass are often included for aroma, highlighting Malaysia’s love for fresh herbs and spices. Sambal Tempeh, Kacang, Ikan Bilis is not only delicious but also a great source of plant-based protein and healthy fats, making it a satisfying yet wholesome choice for health-conscious eaters.
Bahan-bahan(untuk 1 medium plate with rice)
- 150g Tempeh (cut into small cubes)
- 40g Ikan bilis (dried anchovies, rinsed and drained)
- 1/3 cup Kacang tanah (raw peanuts, unsalted)
- 3 Shallots (local 'bawang merah', sliced)
- 2 cloves Garlic (finely chopped)
- 3 Fresh red chilies (sliced, adjust for spiciness)
- 5 Dried chilies (soaked, seeds removed, blended)
- 1 tbsp Gula Melaka (palm sugar, substitute with brown sugar)
- 2 tbsp Tamarind juice (from asam jawa, mixed with water)
- 2 tbsp Cooking oil (preferably canola or sunflower oil)
- 1/2 tsp Salt (to taste)
- 1 Pandan leaf (optional, knotted for aroma) - pilihan
Arahan
- 1
Heat 1 tablespoon of oil in a non-stick pan over medium heat. Fry the ikan bilis until golden and crispy (about 3-4 minutes). Remove and set aside on paper towels.
4 minutes
Use low heat to avoid burning the ikan bilis.
- 2
In the same pan, dry roast the kacang tanah (peanuts) until light brown and fragrant. Remove and set aside.
3 minutes
Stir constantly to prevent burning.
- 3
Add the remaining oil. Fry the tempeh cubes until golden and crispy on all sides. Remove and drain on paper towels.
5 minutes
For less oil, you can air-fry or bake the tempeh.
- 4
Blend soaked dried chilies, fresh chilies, shallots, and garlic into a smooth paste.
3 minutes
Add a splash of water if needed for easier blending.
Kenapa hidangan ini sihat
Sambal Tempeh, Kacang, Ikan Bilis is a wholesome choice because it features nutrient-dense ingredients without excessive oil or sugar. Tempeh and peanuts boost protein and fiber, aiding satiety and digestion. The dish is naturally gluten-free and can be adjusted for less sodium and fat. Using local, fresh spices means fewer additives and more antioxidants, making it great for a healthy Malaysian lunch.
This dish is packed with plant-based protein from tempeh and peanuts, while ikan bilis offers natural calcium and omega-3 fatty acids. The use of minimal oil and the option to bake or air-fry tempeh makes it lower in saturated fat. The sambal contains antioxidants from chilies and shallots, and tamarind adds vitamin C. This balanced combination supports muscle health, bone strength, and provides sustained energy.
Petua
- 💡Cut tempeh into even cubes for uniform cooking.
- 💡For extra aroma, add a stalk of lemongrass to the sambal.
- 💡Allow sambal to cool slightly before mixing in fried ingredients for more crunch.
Penyimpanan & hidangan
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan to retain crispiness. Do not microwave to keep the texture intact.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 250.0 kcal |
