Tempe Tauhu Ikan Bilis Goreng Sambal Matah by @chefamirgani

35 min
Medium

4 servings

🫘

130 g

Tempeh

⬜

150 g

Tofu

🐟

20 g

Anchovies

🌶️

15

Bird's Eye Chili

🧅

6 clove

Shallot

🧄

10 cloves

Garlic

🍃

10

Kaffir Lime Leaf

🌿

4 stalks

Lemongrass

🦐

7 g

Roasted Belacan

🧂

10 ml

Chicken Powder

🤎

15 ml

Palm Sugar

🥥

75 ml

Coconut Oil

🍋

15 ml

Lime Juice

Preparation Steps

  1. Step 1/14

    Cut the tempeh into small dice and cut the firm tofu into similarly sized cubes.

    tempeh
    firm tofu
    🔪chef's knife
    🪵cutting board

  2. Step 2/14

    Thinly slice the shallots, garlic, bird's eye chilies, kaffir lime leaves, and tender inner portions of the lemongrass.

    shallots
    garlic
    bird's eye chilies
    kaffir lime leaves
    lemongrass
    🔪chef's knife
    🪵cutting board

  3. Step 3/14

    Heat 4 tablespoons of coconut oil in the wok over medium heat.

    coconut oil
    🍳wok
    🥄spoon

  4. Step 4/14

    Fry the dried anchovies in the hot oil until crisp, about 2 to 3 minutes.

    dried anchovies
    🍳wok
    🥄slotted spoon

  5. Step 5/14

    Remove the crispy dried anchovies from the wok and drain them in the mixing bowl.

    dried anchovies
    🥄slotted spoon
    🥣mixing bowl

  6. Step 6/14

    Fry the diced tempeh in the same oil until golden and crisp, about 4 to 5 minutes.

    tempeh
    🍳wok
    🥄slotted spoon

  7. Step 7/14

    Transfer the fried tempeh to the mixing bowl with the dried anchovies.

    tempeh
    dried anchovies
    🥄slotted spoon
    🥣mixing bowl

  8. Step 8/14

    Fry the tofu cubes until crisp and golden brown, about 4 to 5 minutes.

    firm tofu
    🍳wok
    🥄slotted spoon

  9. Step 9/14

    Remove the fried tofu and add it to the mixing bowl with the tempeh and dried anchovies.

    firm tofu
    tempeh
    dried anchovies
    🥄slotted spoon
    🥣mixing bowl

  10. Step 10/14

    Place the sliced shallots, garlic, bird's eye chilies, kaffir lime leaves, and lemongrass in a clean mixing bowl.

    shallots
    garlic
    bird's eye chilies
    kaffir lime leaves
    lemongrass
    🥣mixing bowl

  11. Step 11/14

    Add the roasted shrimp paste, chicken powder, brown sugar, remaining 1 tablespoon coconut oil, and lime juice to the aromatics.

    roasted shrimp paste
    chicken powder
    brown sugar
    coconut oil
    lime juice
    🥣mixing bowl
    🥄spoon

  12. Step 12/14

    Mix and lightly squeeze the sambal matah ingredients together until the seasonings are evenly distributed.

    shallots
    garlic
    bird's eye chilies
    kaffir lime leaves
    lemongrass
    roasted shrimp paste
    chicken powder
    brown sugar
    coconut oil
    lime juice
    🥣mixing bowl
    🥄spoon

  13. Step 13/14

    Add the fried tempeh, tofu, and dried anchovies to the sambal matah.

    tempeh
    firm tofu
    dried anchovies
    🥣mixing bowl
    🥄spoon

  14. Step 14/14

    Toss gently until the fried ingredients are coated with the sambal matah, then serve immediately.

    tempeh
    firm tofu
    dried anchovies
    🥣mixing bowl
    🥄spoon

Composition

Ingredients

Types

Plant Protein, Vegetables, Aromatics, Seasonings, Oils, Fruit

Ingredients

Tempeh, Tofu, Anchovies, Bird's eye chili, Shallot, Garlic, Kaffir lime leaf, Lemongrass, Roasted belacan, Chicken powder, Palm sugar, Coconut oil, Lime juice

Allergens

Soy

Dietetics

Dietary regimen

Dairy-Free, Gluten-Free, Low-Carbohydrate, Pescatarian

Calories

285 kcal

Macro nutrients

Protein: 14g, Carbohydrates: 15g, Dietary fiber: 4g, Total fat: 19g, Saturated fat: 11g, Sugars: 7g

Nutritional Information

Minerals

Sodium: 780mg, Calcium: 180mg, Iron: 3.1mg, Potassium: 390mg

Vitamins

Vitamin C: 22mg, Vitamin K: 12µg, Vitamin B12: 1.4µg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

chef's knife, cutting board, wok, slotted spoon, mixing bowl, spoon

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Side Dish

Occasions

Lunch, Dinner, Everyday Meal

Origin

Source

Platform

instagram

Original Creator

@chefamirgani

Origin

Cuisine

Malaysian, Southeast Asian

Geographic

Indonesia, Southeast Asia

Various

Aspect

Texture

Crispy, Crunchy, Tender, Chewy

Flavors

Spicy, Savory, Umami, Aromatic, Sweet, Tangy, Salty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours because the dish contains fish), fridge : 2 days (Store in an airtight container,Cool to room temperature before refrigerating,Reheat fried components briefly to restore crispness), freezer : 1 month (Freeze fried tempeh, tofu, and anchovies separately from the fresh sambal matah,Prepare fresh sambal matah after thawing)