Tempe & Potato Sambal

Tempe & Potato Sambal
  • 1 cup cooking oil - for frying
  • 3 potatos – cut vertically
  • 1½ packet of tempe (3 inch long x 4 inch width) – cut small
  • 2 tablespoon cooking oil – for frying
  • 15 stalks of dried chillies * 
  • 1 onion * 
  • 2 cloves garlic * 
  • 1 lime – squeeze for the juice
  • 1 teaspoon sugar
  • 1 teaspoon salt

* Blend finely

  • Heat oil.
  • Fry potatoes and tempe separately till crispy. Set aside.
  • In another wok, heat oil.
  • Stir fry Ingredients B until fragrant.
  • Add lime juice, sugar and salt. Fry for few minutes.
  • When ingredients are a bit crispy, add potatoes and tempe. Stir well.
  • Serve.