We often taken things from granted until things are gone. I still remember on one school day that I wished mom would have made us food like fancy restaurants do and not just fried tempe/ tofu or stir fried vegetables. But this so called boring food back then has become many of childhood memories that I still am missing frequently along with my parents and sisters’ companion. To make up this homesickness I often recreate the dishes that mom used to make. Tempe penyet or mashed fermented soy bean served with sambel terasi, fresh salad made up of cucumber, tomatoes, lettuce (lalapan) , prawn /fish crackers (kerupuk), is one of our favourite dish that are healthy and simple to make.
Tempe Penyet / Mashed Fermented Soy Bean with Sambal (serve 2-4)
Ingredients:
Tempe
4x big chillies, deseeded
Bird eyes chillies – optional
3x shallots
1x garlic
1x cherry tomato
2 cubes of ready to use prawn paste/ belacan
Salt and sugar
Oil for frying
Method:
- Cut up tempe into 4 squares and fried (deep / pan fried) until it is browned/ cooked. Remove from the pan, put it aside.
- Deep fried large chillies, small chillies (if using) garlic and shallot until slightly browned and/or aromatic. Remove from the pan, put it aside,
- Place fried chilli, garlic, shallot in mini food processor/ grinder. Add prawn paste / belacan, cherry tomato, salt and sugar. Grind them until paste is formed. Add more sugar/salt if needed.
- Place your fried tempeh and a spoonful of sambal / chili paste in a mortar. Mashed the tempe with the pestle. Serve with hot rice, salad/ lalapan and prawn crackers. Enjoy!
If you decide to have a go and make this dish, please give me a feedback and tag me on Instagram/ Facebook. Would love to hear from ya!
