Tempeh Goreng dengan Sambal
Makan Tengah Hari • Malaysia
How to Make Tempeh Goreng with Sambal (Traditional & Healthy Version)
Tempeh Goreng with Sambal is a classic vegetarian Malaysian dish that beautifully showcases the country's multicultural cuisine. Tempeh, a nutritious fermented soybean cake, is sliced and lightly fried until golden and crispy, then served with a vibrant sambal sauce made from local ingredients like cili merah (red chilies), bawang putih (garlic), bawang merah (shallots), and a touch of asam jawa (tamarind). This dish is a staple in many Malaysian households, particularly among the Malay and Indian communities who appreciate both its flavour and plant-based protein content. What makes Tempeh Goreng with Sambal so special is its bold taste, versatility, and the use of indigenous herbs such as serai (lemongrass) and daun limau purut (kaffir lime leaf). The sambal brings a spicy, tangy kick that perfectly balances the earthiness of the tempeh. It is commonly enjoyed as a lunch dish, paired with steamed nasi (rice) or fresh ulam (herbs), making it a wholesome and satisfying meal. Tempeh Goreng with Sambal is not only delicious but also aligns with modern health-conscious lifestyles, offering a nutritious alternative to meat-based dishes.
Bahan-bahan(untuk 1 medium plate per person, with sambal)
- 200g Tempeh (locally made, sliced into 0.5cm pieces)
- 2 tablespoons Cooking oil (can use canola or sunflower)
- 5 pods Cili merah (red chilies) (seeded for less heat)
- 2 cloves Bawang putih (garlic) (peeled)
- 2 bulbs Bawang merah (shallots) (peeled)
- 1 stalk Serai (lemongrass) (white part only, sliced)
- 2 leaves Daun limau purut (kaffir lime leaf) (thinly sliced) - pilihan
- 1 teaspoon Asam jawa (tamarind paste) (mixed with 2 tbsp water)
- 1 teaspoon Gula Melaka (palm sugar) (finely chopped)
- 1/4 teaspoon Garam (salt)
Arahan
- 1
Slice tempeh into thin rectangles. Pat dry with a paper towel to remove moisture.
3 minutes
Dry tempeh ensures a crispier fry.
- 2
Heat 1 tablespoon oil in a non-stick pan over medium heat. Add tempeh slices in a single layer and fry until both sides are golden brown, about 3-4 minutes per side. Remove and drain on paper towels.
8 minutes
Do not overcrowd the pan for even browning.
- 3
Blend cili merah, bawang putih, bawang merah, and serai into a coarse paste using a food processor or lesung batu (mortar and pestle).
3 minutes
For extra aroma, pound manually with mortar and pestle.
- 4
Heat remaining oil in the same pan. Sauté the blended paste over medium heat until fragrant and oil separates, about 5 minutes.
5 minutes
Stir constantly to prevent burning.
Kenapa hidangan ini sihat
Tempeh Goreng with Sambal is a healthy choice due to its high protein, high fiber, and low cholesterol content. Using fresh Malaysian herbs and minimal oil keeps the dish light and suitable for calorie-conscious diets. The natural flavors from local spices reduce the need for excess salt or sugar, making this a wholesome meal option for vegetarians, those watching their weight, and anyone seeking balanced nutrition.
Tempeh is a powerhouse of plant-based protein and packed with dietary fiber, making it excellent for digestive health and muscle repair. The sambal uses minimal oil and is rich in antioxidants from fresh local chilies, shallots, and lemongrass. Tamarind provides vitamin C, while palm sugar adds natural sweetness with trace minerals. This dish is cholesterol-free, low in saturated fat, and supplies essential micronutrients such as iron, calcium, and magnesium.
Petua
- 💡Slice tempeh thinly for maximum crispness.
- 💡Use fresh local chilies for vibrant sambal flavor.
- 💡If sambal is too spicy, add a squeeze of fresh lime or more palm sugar to balance the heat.
Penyimpanan & hidangan
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on a pan to retain crispiness. Sambal can be made ahead and kept refrigerated for up to 1 week.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 250.0 kcal |
