Tempeh Sambal is a popular Indonesian dish that combines two main components: tempeh and sambal. Let's break down each part:
Tempeh: Tempeh is a traditional Indonesian food made from fermented soybeans. It has a nutty flavor and a firm, slightly chewy texture. The fermentation process involved in making tempeh enhances its nutritional profile by increasing the bioavailability of nutrients and creating probiotics. Tempeh is rich in protein, dietary fiber, and various vitamins and minerals.
Sambal: Sambal refers to a spicy chili paste or sauce that is commonly used in Indonesian cuisine. It's made from a mixture of chili peppers, garlic, shallots, lime juice, and various spices. Sambal adds a burst of flavor and heat to dishes and can vary in spiciness levels depending on the types of chili peppers used and personal preferences.
Tempeh Sambal is a dish where sliced or cubed tempeh is typically cooked with a sambal sauce. The tempeh is often marinated or cooked in the sambal, absorbing its spicy and flavorful qualities. The dish can also include other ingredients like vegetables, coconut milk, or additional seasonings depending on the recipe and regional variations. It's typically served with rice or as a side dish in Indonesian cuisine.
Tempeh Sambal showcases the rich flavors of Indonesian cooking, combining the earthy taste of tempeh with the vibrant and spicy notes of sambal. It's a beloved dish for both vegetarians and non-vegetarians due to its hearty texture and bold flavors.
