Kecap manis (Indonesian sweet soy sauce) (or honey and soy sauce)
Soy bean oil (or your choice of oil)
You can substitue special ingredients with the ingredients written in brackets. Vegans may use maple syrup instead of honey, and leave out the terasi.
Finely chop the tempeh.
Fry the tempeh in a frying pan (in 2-3 batches).
Grind up the ★ ingredients in a stone mortar to make the sambal.
If you finely chop the ★ ingredients and then add them in the order listed, it will be easiest.
Once you have a paste, leave 1 tablespoon oil in the frying pan from Step 2 and lightly stir-fry the sambal. Then, mix it with the tempeh and kecap manis.
It's ready! You can also top it with a citrus peel for a zesty flavour.
Story Behind this Recipe
I learnt this recipe for sambal from my mother-in-law. My recipe is the same as hers, except she doesn't heat the terasi. This tastes different every time I make it, although I'm not sure why.
You can mix the sambal in a blender (with the oil from Step 5) or an earthen grinding bowl if you prefer. But a stone mortar is handy in Asian cuisine. This is in a recipe that goes well with "Tempeh Goreng" Recipe ID: 1385175, and "Tempeh Manis" Recipe ID: 1386573.