1 clove garlic, chopped 1 red lombok, seeded 1 tsp salt 1 tsp laos root, mashed 1 daun salam 1 Tbs kecap manis 100 ml coconut milk Directions Add oil and tempeh slices into skillet and bake the tempeh until slightly browned. In a mortar grind the shallots, garlic, lombok and salt until smooth. Lara Lee's vegetable nasi goreng combines the beloved Indonesian fried rice dish with sambal matah and a citrusy relish fragrant with lemongrass, ginger, and makrut lime leaf. 4.3 ( 4.25 ) Instructions. Deep fry the tempeh until golden brown (around 3 minutes each side), set aside. Using a mortar and pestle, pound into a fine paste: chillies, garlic, salt and mushroom stock powder. Add the fried tempeh. Coarsely crush all the ingredients together. Heat a good glug of oil in a skillet so you can shallow fry the tempeh until brown and crisp (± 3-4 minutes). 3. Fry in batches, let drain on a paper towel and season with salt when still hot.⁣. 4. When all has been fried, clean the pan with a paper towel, leaving a little oil behind. 5. Tempeh Goreng Sambal Kemangi - Fried Tempeh in Basil Chili Sauce. This tempeh dish also follows the same pattern. First the tempeh is cut into small cubes and marinate in garlic salt solution before deep frying. Then the chili sauce, which is lovely since we add tomatoes, terasi (toasted shrimp paste), and daun kemangi (basil leaves), is cooked in a separate frying pan. 6 tablespoons of oil salt Cut the tempeh into dice of approximately 2 cm. Soak the asem (tamarind) with the salt in 8 tablespoons of water, strain this and let the pieces of tempeh marinate for about 15 minutes. Mix it now and then. Rub onions, garlic, sambal, galangal, and sugar into a paste. Sauté it in the oil. Step 1. Put the anchovies in a bowl of cold water and soak for 5 minutes. Put the dried chiles in a small pot, add water to cover and boil for 5 minutes or until chiles begin to soften. Drain the chiles, remove stems, slice open lengthwise and scrape out seeds. Next, prepare a pot of hot oil for deep frying. Once the oil is hot (~ 170 Celsius/340 Fahrenheit), deep fry the tempeh sticks/slices until crispy and golden brown. Use a spider strainer (or a slotted spoon) to remove tempeh from hot oil, and drain over a wire rack to remove excess oil. Sambal Goreng is a Malaysian dish. This Sambal Goreng Tahu Tempe is a vegetarian dish comprised of Tempeh, Beancurd and Long Beans. Stir-fried in a delicious Let sambal terasi cools down completely. Store this in a sterilized container and it can keep for maximum of 2 weeks in the fridge. For longer storage, I recommend portioning them into about 1 Tbsp portion and place them on a parchment paper and freeze them for about 1 hour or so. Then transfer to a freezer bag or container. yXkrmq6.