How to make spicy kale tempeh chili sauce, a side dish idea that won’t waste rice

photo: TikTok/@hungrymico

Brilio.net – The daily menu often feels boring if it’s just that, even though simple ingredients like tempeh and kale can be transformed into special dishes. Combining the savory texture of tempeh with the freshness of kale wrapped in spicy chili sauce gives a more enthusiastic eating sensation. This dish is perfect for those of you who have limited time in the kitchen but still want to serve appetizing dishes to your family.

The advantage of this menu is that it combines vegetable protein and vegetable fiber in one pan, so it is more practical because there is no need to cook side dishes and vegetables separately. The use of three different types of chili provides a rich level of spicy taste but is still delicious to eat with warm rice. Apart from the ingredients being easy to find at the market or traveling greengrocers, the method of processing it is also very simple for even beginners.

Savory Spicy Water Spinach Tempeh Sambal Recipe

Kale tempeh chili recipe
photo: TikTok/@hungrymico

Sambal tempe kangkung is a side dish creation that combines coarsely crushed fried tempeh with stir-fried chili sauce and fresh kale. The texture of tempeh is not too dry, making the chili sauce penetrate perfectly into the fibers. The addition of kale at the end of the cooking process provides a crunchy texture that balances the spicy taste of the ground spices. Come on, see the recipe quoted from @hungrymikego.

Material:

– 400 gr tempeh
– 5 large red chilies
– 10 red cayenne peppers
– 15 curly red chilies
– 6 red onions
– 6 cloves of garlic
– 1 candlenut
– 2 tsp granulated sugar
– 2 tsp stock powder
– 1 tsp salt
– Water spinach to taste

Kale tempeh chili recipe
photo: TikTok/@hungrymico

How to make:

1. Cut the tempeh into medium sized pieces (not too thin), then fry in hot oil until cooked but don’t let it be too dry or hard.
2. Drain the fried tempeh, then mash it or grind it coarsely so that the texture is still felt when eaten.
3. Blend the spices consisting of large red chilies, curly red chilies, cayenne peppers, shallots, garlic and candlenuts.
4. Mix the coarsely ground tempeh with the ground spices, then stir until everything is evenly mixed.
5. Heat a little oil, fry the tempeh and spice mixture over medium heat, then add granulated sugar, powdered stock and salt to taste.
6. Once the chili sauce is cooked and the sweet chili aroma is gone, add the kale and cook for a while until wilted so that the color remains green.

Duration: 25 minutes
Servings: 3-4 people

FAQ: About Tips for Cooking Kale Tempeh Sambal

1. Why shouldn’t tempeh be fried too dry?

Tempeh that is fried too dry will have a hard texture and be difficult to absorb the chili sauce. By frying it half-cooked or as long as it is cooked, the tempeh will remain soft and blend better when stirred with the stir-fried chilies.

2. What is the function of candlenuts in this tempeh chili recipe?

Candlenuts function to provide a deeper savory taste and help thicken the texture of the chili sauce. Apart from that, candlenuts also help balance the sharp spicy taste of the combination of three types of chilies.

3. Can kale be replaced with other vegetables?

Yes, you can replace kale with long beans cut into small pieces or bean sprouts. However, make sure to adjust the cooking time because each vegetable has a different level of doneness so that it doesn’t get too soft.

4. How do you store leftover tempeh chili sauce so it doesn’t go stale quickly?

Make sure that when cooking, the chili sauce is completely cooked (ground) and the water content is reduced. Store in a tightly closed container in the refrigerator; You can reheat it on Teflon when you want to eat it again.

5. Do ground spices have to be sautéed before mixing with tempeh?

In this recipe, the spices are mixed first with the tempeh and then fried together so that the chili spices can get into the cracks of the tempeh. However, make sure you use enough oil so that the spices cook evenly and don’t taste bitter.

(brl/tin)