Ingredients with Measurements:
- 1 block of tempeh, sliced into small pieces
- 5-6 red chili peppers, sliced
- 3 shallots, sliced
- 3 garlic cloves, minced
- 2 tomatoes, diced
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp vegetable oil
- 1 tbsp tamarind paste
- 1/2 cup water
Special equipment needed:
- Mortar and pestle (optional)
Step-by-step instructions:
1. In a mortar and pestle, grind the sliced chili peppers, shallots, and garlic into a paste. If you don't have a mortar and pestle, you can use a food processor or blender.
2. Heat the vegetable oil in a pan over medium-high heat. Add the chili paste and sauté for 1-2 minutes until fragrant.
3. Add the diced tomatoes, salt, and sugar to the pan. Cook for 2-3 minutes until the tomatoes have softened.
4. Add the sliced tempeh to the pan and stir to coat it with the chili-tomato mixture.
5. In a small bowl, mix the tamarind paste with 1/2 cup of water. Add this mixture to the pan and stir to combine.
6. Reduce the heat to medium-low and let the tempeh simmer in the sauce for 10-15 minutes until the sauce has thickened and the tempeh is cooked through.
7. Serve hot with rice or as a side dish.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for sautéing, medium-low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Fat per serving: 10g
Carbohydrates per serving: 17g
Protein per serving: 9g
Substitutions for ingredients:
- Red chili peppers can be substituted with other types of chili peppers, such as green or jalapeño peppers.
- Shallots can be substituted with onions.
- Tamarind paste can be substituted with lime juice or vinegar.
Variations:
- Add vegetables such as green beans, eggplant, or bell peppers to the dish.
- Use tofu instead of tempeh for a vegan version of the dish.
- Add shrimp or chicken for a non-vegetarian version of the dish.
Tips and tricks:
- Be careful when handling chili peppers, as they can irritate your skin and eyes.
- If you don't like spicy food, reduce the amount of chili peppers in the recipe.
- Make sure to slice the tempeh thinly so that it cooks evenly.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the dish in a pan over medium heat until heated through.
Presentation ideas:
Serve the dish in a bowl with a side of rice and garnish with fresh cilantro.
Garnishes:
Fresh cilantro, sliced green onions, or sliced red chili peppers.
Pairings:
This dish pairs well with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Stir-fried green beans, sautéed bok choy, or roasted sweet potatoes.
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the tempeh is too dry, add more sauce to the pan.
Food safety advice:
Make sure to cook the tempeh and sauce to an internal temperature of 165°F (74°C) to ensure that it is safe to eat.
Food history:
Sambal Balado is a spicy Indonesian chili sauce that is typically served with meat or vegetables. Tempeh is a traditional Indonesian food made from fermented soybeans.
Flavor profiles:
This dish is spicy, tangy, and slightly sweet.
Serving suggestions:
Serve this dish as a main course with rice or as a side dish to complement other Indonesian dishes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian