If kripik is Indonesia’s answer to chips, and fresh tempeh is its answer to protein — sambal tempeh is the answer to everything else. It’s a condiment, a side dish, a meal-maker, and arguably the most flavour-dense food Tempewala offers.
What is Sambal Tempeh?
Sambal is a traditional Indonesian chilli-based condiment — made from fresh or dried chillies, garlic, shallots, and aromatics, cooked down into a rich, complex paste. Sambal tempeh combines this with fried tempeh, creating a dish that is simultaneously a sauce, a protein, and a flavour bomb.
Tempewala offers two sambal tempeh variants:
- Sambal Orek Tempeh — “orek” means fried until crispy. Tempeh is broken into crumbles and fried until crunchy, then mixed with sweet-spicy sambal. The result is crunchy, caramelised, intensely flavoured.
- Sambal Kering Tempeh — “kering” means dry. Tempeh is fried and mixed with a drier, more complex sambal that includes kaffir lime leaf and galangal. Slightly less sweet, more aromatic.
How Do Indians Use Sambal Tempeh?
The flavour profile — savoury, sweet, spicy, umami-rich — translates beautifully for Indian palates. Here are the best ways to use it:
- With steamed rice — the classic Indonesian way. A spoonful of sambal tempeh transforms a bowl of plain rice into a complete, satisfying meal.
- As a side with dal and rice — sambal tempeh as the “sabzi” alongside your regular dal-chawal.
- On toast or paratha — spread sambal tempeh on whole wheat toast or roti for a high-protein breakfast or snack.
- Stirred into fried rice or noodles — adds protein, spice, and umami depth simultaneously.
- As a burger/sandwich filling — with cucumber, lettuce, and a squeeze of lime.
Nutrition: Sambal Tempeh
Sambal tempeh delivers all the nutritional benefits of fresh tempeh — complete protein, fibre, and fermentation-derived compounds — in a flavour-maximised format. The oil used in frying adds calories, so it’s best enjoyed as a flavourful component rather than a main dish protein.
The Cultural Story Behind Sambal Tempeh
In Java, sambal tempeh is as fundamental to a meal as achaar is in North India or rasam is in South India. It represents the intersection of Indonesia’s two greatest culinary contributions — tempeh and sambal — in one dish. Every Javanese grandmother has her own version, refined over decades.
Tempewala’s sambal tempeh recipes are developed in consultation with traditional Indonesian sources, bringing authentic Javanese flavour to Indian kitchens.