Salad Tempeh Sambal
Makan Tengah Hari • Malaysia
How to Make Sambal Tempeh Salad (Traditional & Healthy Version)
Sambal Tempeh Salad is an innovative Malaysian vegetarian dish that beautifully blends the robust flavors of sambal with the wholesome goodness of tempeh and fresh local vegetables. This salad is inspired by Malaysia’s rich multicultural culinary scene, where Malay, Chinese, and Indian influences come together to create vibrant and nutritious meals. Sambal, a spicy chili paste, is a staple in Malaysian kitchens, offering both depth and heat, while tempeh—a protein-rich soy product—is popular among health-conscious Malaysians seeking plant-based alternatives. This healthy salad version is perfect for lunch, delivering a satisfying, savory experience without excess calories or fat. The crispness of cucumber, the freshness of ulam raja or local greens, and the fragrant hint of pandan and lemongrass make every bite a celebration of Malaysia’s natural bounty. Whether you’re a vegetarian or simply looking to enjoy a lighter meal, Sambal Tempeh Salad is a delicious, guilt-free way to savor authentic Malaysian flavors. Its balance of spicy, tangy, and umami notes makes it a standout in any meal plan, and a great introduction to Malaysia’s creative approach to salads and sides.
Bahan-bahan(untuk 1 medium bowl per person)
- 200g Tempeh (cut into bite-sized cubes)
- 1 small Cucumber (thinly sliced)
- 1 medium Carrot (julienned)
- 1 cup Ulam raja or salad greens (washed and roughly chopped)
- 1/2 small Red onion (thinly sliced)
- 1 stalk Lemongrass (white part only, finely minced)
- 1 small Pandan leaf (knotted, optional for aroma) - pilihan
- 1 tbsp Cooking oil (preferably canola or sunflower)
- 2 tbsp Sambal paste (homemade or store-bought, without belacan for vegetarian)
- 1 tbsp Lime juice (for dressing)
- to taste Salt
- 1 tsp Palm sugar (gula Melaka, or brown sugar) - pilihan
Arahan
- 1
Slice the tempeh into bite-sized cubes. Steam for 5 minutes to remove bitterness and enhance texture.
5 minutes
Steaming tempeh makes it more tender and absorbs flavors better.
- 2
Heat 1 tbsp cooking oil in a non-stick pan over medium heat. Add the lemongrass and pandan leaf, sauté until fragrant.
3 minutes
Do not burn the lemongrass; stir constantly for best aroma.
- 3
Add the steamed tempeh and pan-fry until golden brown on all sides. Remove the pandan leaf after frying.
5 minutes
Turn tempeh frequently for even browning.
- 4
Add sambal paste and palm sugar to the pan. Stir-fry for 2 minutes until tempeh is evenly coated and sambal is fragrant.
2 minutes
Lower heat if sambal starts to burn.
Kenapa hidangan ini sihat
Choosing Sambal Tempeh Salad for lunch helps you stay full longer thanks to its high protein and fiber content. The use of minimal oil, absence of santan (coconut milk), and inclusion of whole, local vegetables make it light yet nutritious. It’s a great choice for those managing calories, blood sugar, or cholesterol, and supports a balanced, plant-forward Malaysian diet.
This Sambal Tempeh Salad is packed with plant-based protein from tempeh, plenty of dietary fiber from fresh vegetables, and beneficial phytonutrients from ulam raja and pandan. It's low in saturated fat and cholesterol-free. Tempeh provides iron, calcium, and B vitamins, while cucumber and carrot offer antioxidants like beta-carotene and vitamin C. The spice blend includes capsaicin from chilies, known to boost metabolism.
Petua
- 💡Tip 1: Use homemade sambal for full control over spice and sodium levels.
- 💡Tip 2: Add local herbs like daun kesum or Thai basil for extra aroma.
- 💡Tip 3: Serve chilled for a refreshing salad or slightly warm for comfort.
Penyimpanan & hidangan
Store leftovers in an airtight container in the fridge for up to 2 days. Keep the sambal tempeh and fresh vegetables separate for best texture, and combine only before serving.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 200.0 kcal |
