Sambal Goreng Tempe (Spicy Fried Tempeh with Long Beans)
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Ingredients
- 400 g tempeh
- 200 g fine green beans, trimmed
- 6 dried red chillies
- 4 shallots
- 3 garlic cloves
- 1 tsp palm sugar
- 250 ml vegetable oil for frying
Method
- 1
Cut the tempeh into small cubes. Heat 2cm of vegetable oil in a wok and fry the tempeh for 4-5 minutes until golden and crisp. Drain on paper towel.
- 2
Pour off most of the oil, leaving 2 tablespoons, and blend the dried red chillies, shallots and garlic to a paste.
- 3
Fry the paste for 6-7 minutes until darkened and fragrant, then stir in the palm sugar.
- 4
Add the green beans and stir-fry for 4-5 minutes until just tender.
- 5
Return the tempeh to the pan and toss everything together for 2 minutes.
- 6
Serve with steamed rice.
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