Ingredients:200 gram Tempe, cut into dices (about 3cm x 3cm) and fry (half-done)4 cloves of garlic, pan-fry until wilted12-15 fresh bird's eye chilies (or adjust to your ability in bearing with spiciness :D)2 cm Kencur / Kaempferia galanga2 Kaffir lime leaves, thinly sliceSalt to taste
Method:Grind the ingredients (except kaffir lime leaves and fried tempe) with mortar and pestle to make the sambal (not too fine). Add in the fried tempe and thinly sliced kaffir lime leaves. Slightly crush the fried tempeh until well-mixed with the sambal.
Thanks to February that has 29 days for this year. I can post my February IFP entry in the very last minutes hehehe ^^v. I decided to come up with something very simple and one of my soul foods, Sambal Tempe :D. This is a "compulsory" menu when I'm home. I love to make my own version; with a plate of warm rice, it will be heaven for me :D. Some love to let the Sambal ingredients (bird's eye chili, garlic and kencur/kaempferia galanga; except the Tempe) freshly ground, and some other will love to have the ingredients pan-fried until wilted before grinding them into Sambal. For me, I love to pan-fry only the garlic until wilted and let the bird's eye chilies and kencur freshly ground. The fresh bird's eye chilies will make the sambal "kicking" :D. Besides, I love to add thinly sliced kaffir lime leaf in my Sambal Tempe since it gives the sambal fresh, aromatic and citrusy flavor.
To make my Sambal Tempe, I love to pick up the fresh ingredients from my grandma's backyard's treasures. Kencur is always in stock in the kitchen, while for the bird's eye chilies and kaffir lime leaves I can pick them fresh from the tree ^^.
Okay, let's check the simple Sambal Tempe recipe out :D
Have a wonderful new March dear friends ^^
Posted by tata | bonitafood at Wednesday, February 29, 2012