I honestly think most tempeh dishes look and taste almost the same. You’d want to slice them as thinly as humanely possible. Then deep-fry them till golden and crunchy. Prepare the chili paste, as vibrantly and spicy as you can possibly handle. Stir-fry the paste using some oil, add sugar and cook till the paste turns brown and fragrant. Toss in the tempeh chips and coat them all with the chili paste. Yup, that sounds about right.
This dish has another stinky twist. The quite-literal stinky beans are added, together with potato chips. Unlike the usual crispy and spicy sambal tempeh, this is cooked into slightly chewy stir-fry. It is a nice improvisation on the otherwise pretty generic sambal tempeh.
Three main ingredients, one strand of stinky beans, some soybean cake, or tempeh and potatoes.
Spices for paste would be chilies, shallots, garlic, salam leaves, tamarind pulp and palm sugar (or gula merah/gula melaka)
Grind chilies, garlic and shallots in a mortar and pestle.
Grind to a paste, it can be as fine as you want or as coarse as possible. It ain’t make no difference.
Slice up tempeh, about 0.2 cm thickness.
Deep-fry tempeh slices in hot oil till crunchy.
They are done when they turn golden brown.
Slice potatoes into thin slices, preferably same size as tempeh.
Deep fry in hot oil.
Till they are nicely cooked and browned. They don’t need to be crisp.
Here’s the stinky beans, also known as petai or sataw beans. They are so pretty, it is amazing how stinky they are!
Stir fry the beans in hot oil for a couple of seconds, until they fluff up.
Toss in chili paste, salam leaves and lemongrass into the wok. Stir-fry till the bright red chili paste turns darker color.
Pour tamarind and palm sugar mixture into the wok.
Let them simmer.
Season the mixture with kecap manis or sweet soy sauce.
Let boil for a bit longer, till the liquid slightly evaporates.
Toss in potato slices and tempeh chips.
Mix well until everything is coated with chili sauce. Remove salam leaves before serving. Serve with steamed rice or grilled fragrant rice (nasi bakar)
Spicy Tempeh and Potatoes Stir Fry
200 g tempeh, cut into small and thin slices
3 / 500 g potatoes, cut into small and thin slices
25 g sataw beans, or stinky beans
30 g red chilies
2 garlic cloves
1 tsp salt
5 Indonesian salam leaves
1 lemongrass, cut into half
50 g palm sugar, or gula merah/gula melaka
1 tsp / 5 g tamarind pulp
2 cups water
2 tbsp kecap manis
1/4 cup cooking oil, for stir-frying
Cooking oil for deep frying tempeh and potatoes
Dilute gula merah and tamarind pulp in water. Set aside for later use.
Deep fry potato slices and tempeh chips till golden and crunchy.
Grind chilies, garlic, shallots and salt in a mortar and pestle to fine paste.
Heat cooking oil in a wok and stir-fry stinky beans over medium heat for 30 seconds of less.
Add chili paste, salam leaves and lemongrass into the wok. Stir-fry till the chili paste turns slightly darker, about one minute.
Pour sugar and tamarind mixture into the wok. Add kecap manis. Simmer for 2 minutes, keep stirring.
Add tempeh and potato chips into the wok. Stir well.
Serve with warm rice.