Spicy Tempeh & Eggplant Sambal Recipe

Name: Spicy Tempeh & Eggplant Sambal Recipe
Prep time: 7 s
Cook time: 13 s
Total time: 20 s
Yield: 5
Cuisine: Asia
Ingredients: 1 Piece Tempeh; 2 Units Eggplant; 1 Teaspoon MAGGI® CukupRasa™; 1/2 Cup Cooking Oil; 2 Tablespoons Cooking Oil; 5 Units Shallots; 5 Cloves Garlic; 4 Sprigs Red chili; 30 Grams MAGGI® Sambal Tumis; 1 Teaspoon MAGGI® CukupRasa™; 1 Tablespoon Tamarind Paste; 1/4 Cup Water; 1/2 Tablespoon Sugar

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Easy

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20 Min

A dish suitable for vegetarians, the texture of the crunchy tempeh and soft brinjal complements each other perfectly. Cooked together with an appetising sweet and spicy sauce, the sauce glaze is inviting to the eyes and its flavours tantalising to the palate.

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Ingredients

Tempeh

1 keping

Dayak Eggplant

MAGGI® CukupRasa™

1 tsp

Corn Oil

0.5 cawan

Corn Oil

2 tbsp

Shallots

Garlic

5 ulas

Red chili

4 sprigs

MAGGI® Sambal Tumis

30 g

MAGGI® CukupRasa™

1 tsp

Tamarind Paste

1 tbsp

Water

0.25 cawan

Sugar

0.5 tbsp

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Nutritional Information

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Carbohydrates

20.19 g

Energy

173.47 kcal

Fats

8.62 g

Protein

7.09 g

Nutrition Table Footer

Recipe Steps

20 min

2 min

3 min

5 min

8 min

2 min

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Recipe Steps

20 min

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Heat oil, coat well the tempeh and cut eggplant with MAGGI CukupRasa.

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20 min

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Fry the tempeh and eggplant until brown. Set it aside.

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20 min

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Using a mortar and pestle, pound the shallots, garlic and red chillies until fine.

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20 min

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Heat oil, fry the pounded ingredients until fragrant. Add MAGGI Sambal Tumis, tamarind, water and sugar.

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Recipe Steps

20 min

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Simmer until the sauce thickens. Pour the sambal over the tempeh and eggplant.

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Spicy Tempeh & Eggplant Sambal Recipe

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Spicy Tempeh & Eggplant Sambal Recipe

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