By: Sweet n Spicy

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Monday, 31-Dec-2007 16:54 Email | Share | Bookmark
Sambal Goreng Resipi Emak


A) Deep fried n aside
tauhu - didadu (bean curd - diced)
tempe - didadu (tempe - diced)
kentang - potong memanjang (cut lengthwise)
cili kering dipotong2 (cut dried chillies)

Rendam / Soaked
soon (vercimilli glass noodles)
fucuk (foo chuk)
kincham (dried lillies)

kobis hiris halus memanjang (cabage cut lengthwise
kacang panjang hiris serong (long bean - sliced slanting)
lobak merah hiris memanjang (carrot - sliced lengthwise)
udang segar (fresh prawns)
kicap soya (soy ketchup)
minyak masak (cooking oil)

B) Bahan tumis / stir-fry ingredient
bawang merah dihiris (sliced shallots)
bawang putih dihiris (sliced garlic)
cili merah hiris (sliced red chillies)
ikan bilis (anchovies)

Panaskan minyak dan tumis bahan B hingga kekuningan. Masukkan udang, kacang panjang, lobak merah, kobis dan kincham. Kacau goreng hingga setengah masak. Masukkan A dan kacau rata.
Masukkan fucuk and soon dan tuangkan kicap soya. Gaulkan hingga semua bahan bersalut dengan kicap sepenuhnya. Kacau goreng lagi selama lebihkurang 3 minit.

Heat oil and stir-fry B ingredients till golden. Add in prawns, long bean, carrot, cabbage and dried lilies. Stir-fry well till half cooked. Add in A mix well.
Add in foo chuk and glass noodle and pour in soy ketchup. Stir well until everything well covered with ketchup. Stir-fry for another 3 minutes.

p/s: Besides prawns and anchovies, boiled meat or deep fried liver can be added.

Temberang Si Penyu
eixora: tq
mummy jam: ye mummy, di sg macam2 ada dalam sambal goreng... mmg sambal goreng ni byk versi. this is my mom's version
Ida Muffins: I always pass-by your fp... but never dropped a note pun...
rani: ye betul... even my late FIL fall in love with my tempe goreng tepung n sambal kicap, serve with kopi kampung tu...
zuhri: mmg sedap kalau kita buat sambal ikan bilis + kacang tanah goreng... buat kering2, pastu makan ngan roti atau biskut kering... emmm... yummy!!!
ku..loveeee tempe..veryy muchhhh....sedap.. Wed 2-Jan-2008 05:42
Roylazim: Thank you and wish the same to you n family...
CT: sama2 ct...
lynnhassan: kita lebih suka beli yang dibalut daun... especially daun getah. lebih rasa asli. kalau yang dlm plastik tu selalu dibuat oleh bangsa asing...
zati: tempe goreng celup tepung cicah sambal kicap lawan kopi panas, hidang waktu minum petang... peh!!! your ammah will love it!
MaDiHa: kegemaran kecil besar tua muda...
Nini: Ko ngidam lagi ker? Nnt bila2 geder wa buat utk lu ok...

From Wikipedia, the free encyclopedia


Fresh tempeh at the market, Jakarta, Indonesia

Tempeh/Tempe is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. It originated from Indonesia, invented by the Javanese, where it is most popular, although it is common in other parts of Southeast Asia as well, introduced by migrated Javanese. It is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but tempeh is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber and vitamins compared to tofu, as well as firmer texture and stronger flavor. Tofu, however, has a higher concentration of protein per carbohydrates, and is thought to be more versatile in dishes. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine; some consider it to be a meat analogue. Even long ago before people found and realized the rich nutrition fact of tempeh, tempeh was referred to as 'Javanese meat'.


A piece of uncooked tempeh.

Tempeh begins with whole soybeans, which are softened by soaking and dehulled, then partly cooked. Specialty tempehs may be made from other types of beans, wheat, or may include a mixture of beans and whole grains.
A mild acidulent, usually vinegar, may be added in order to lower the pH and create a selective environment that favors the growth of the tempeh mold over competitors. A fermentation starter containing the spores of fungus Rhizopus oligosporus is mixed in. The beans are spread into a thin layer and are allowed to ferment for 24 to 36 hours at a temperature around 30°C (86°F). In good tempeh, the beans are knit together by a mat of white mycelia.
Under conditions of lower temperature, or higher ventilation, gray or black patches of spores may form on the surface -- this is not harmful, and should not affect the flavor or quality of the tempeh. This sporulation is normal on fully mature tempeh. A mild ammonia smell may accompany good tempeh as it ferments, but it should not be overpowering. In Indonesia, ripe tempeh (two or more days old) is considered a delicacy.

The soy protein in tempeh becomes more digestible as a result of the fermentation process. In particular, the oligosaccharides that are associated with gas and indigestion are greatly reduced by the Rhizopus culture. In traditional tempeh making shops, the starter culture often contains other beneficial bacteria that produce vitamins such as B12. In western countries, it is more common to use a pure culture containing only Rhizopus oligosporus.


Some cooked tempeh.
In the kitchen, tempeh is often prepared by cutting it into pieces, soaking in brine or salty sauce, and then frying. Cooked tempeh can be eaten alone, or used in chili, stir frys, soups, salads, sandwiches, and stews. Recent popular vegan cookbooks, such as Isa Chandra Moskowitz's "Vegan with a Vengeance", have come up with more creative ways of cooking tempeh, using it as a vegetarian substitution for breakfast meats, such as sausage and bacon. Tempeh has a complex flavor that has been described as nutty, meaty, and mushroom-like. Tempeh freezes well, and is now commonly available in many western supermarkets as well as in ethnic markets and health food stores. Tempeh performs well in a cheese grater, after which it may be used in the place of ground beef (as in tacos). When thin sliced and deep fried in oil, tempeh obtains a crispy golden crust while maintaining a soft interior - its sponge-like consistency make it a fantastic base for all marinades. Dried tempeh (whether cooked or raw) provides an excellent stew base for backpackers. While some claim that tempeh should not be eaten raw, others have done so without ill effect for many years. For the Thanksgiving holiday, tempeh (as dark meat) and tofu (as white) may each be thick-sliced and baked with a standard dressing/stuffing preparation to provide a vegan alternative to turkey.

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