Sambal Goreng Kentang Tempe (Indonesian Potato and Tempeh in Spicy Chili Sauce)

Sambal Goreng Kentang Tempe (Indonesian Potato and Tempeh in Spicy Chili Sauce)

Source : Heat Vegetable Oil Over Medium High Heat Fry The Potatoes Until Cooked Remove From The Heat Set Aside In The Same Fry Pan Fry Tempeh Until Cooked An...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : September 12, 2025

Step:

  1. Heat vegetable oil over medium high heat. Fry the potatoes until cooked. Remove from the heat. Set aside.

  2. In the same fry pan, fry tempeh until cooked and golden brown. Remove from the heat. Set aside.

  3. Heat vegetable oil. Saut garlic and shallots until fragrant.

  4. Add green and red chili peppers, and Thai birds eye chili peppers. Mix well.
    Add fried tempeh and fried potatoes.

  5. Season with oyster sauce, sweet soy sauce, salt, and white pepper powder.

  6. Pour in water. Then add tomatoes and stinky beans. Cook until boiling. Adjust to taste.

  7. Serve over warm white rice. Yum!

Ingredients

  1. 300 gr potatoes, washed, peeled, small diced
  2. 1 pc tempeh/soy bean cake (around 300 gr), small diced
  3. 500 ml vegetable oil for deep frying potatoes and tempeh
  4. 2 Tbsp vegetable oil
  5. 3 cloves garlic, thinly sliced
  6. 4 cloves shallots, thinly sliced
  7. 3 green chili peppers, diagonally sliced
  8. 3 red chili peppers, diagonally sliced
  9. 5 red Thai bird eye chili peppers (optional according to taste)
  10. 1,5 Tbsp oyster sauce
  11. 4 Tbsp sweet soy sauce
  12. 1 tsp salt or to taste
  13. 1/4 tsp white pepper powder or to taste
  14. 150 ml water
  15. 2 bh tomatoes, cut into pieces
  16. 100 gr stinky beans/sator beans

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