Tempeh is the main ingredient of this dish. It's a traditional Indonesian food made from fermented soybeans. The soybeans are cooked, fermented, and then pressed into a firm cake-like form. Tempeh has a nutty and earthy flavor and a firm, slightly grainy texture. In this dish, tempeh is sliced, fried until crispy, and then gently smashed to create a unique texture. It is then coated in a spicy sambal sauce made from ingredients like chili peppers, garlic, shrimp paste, salt, sugar, and other ingredients. The result is a flavorful and spicy dish with a combination of crispy and tender tempeh, making it a popular choice in Indonesian and Southeast Asian cuisine. It's often served with rice and sometimes accompanied by cucumber slices to balance the heat of the sambal.
Slice the tempeh into squares as shown in the photo.
Fry the tempeh until it turns brown, then turn off the heat and leave it for a moment.
Once it has cooled down, gently mash the tempeh until it's partially crushed.
In a separate pan, saute some finely chopped garlic, red chilies, shrimp paste, salt, and sugar until fragrant.
Blend the mashed tempeh with the sauteed chili mixture, then serve it with a side of warm rice and some refreshing cucumber slices.
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