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My 34th Birthday Recipe: Tempe Goreng Rempah with Sambal Kicap

  • Writer: Faiz Faisal
    Faiz Faisal
  • 9 hours ago
  • 2 min read

It’s my 34th birthday, and instead of cake, balloons or some fancy celebration, I want to share something truly me, a recipe that’s close to my heart, my cravings, and my identity: Tempe Goreng Rempah with Sambal Kicap.


If you know me, you know I love tempe. Not just any tempe, but the crispy, spicy, full-of-rempah kind that makes you forget it’s technically a humble soy product. Pair it with sambal kicap? A total win. This is the kind of dish that makes you close your eyes and say, “Damn, that’s good.”


So, here’s how I make my version of Tempe Goreng Rempah, crunchy on the outside, soft and flavourful inside (I wouldn’t say juicy... but something like that 👀).


🍽️ Tempe Goreng Rempah

Ingredients:

  • 1 block tempeh, sliced into bite-sized pieces

  • 3 cloves garlic

  • 2 cm fresh turmeric (or 1 tsp turmeric powder)

  • 1 tsp coriander seeds (or ½ tsp ground coriander)

  • 1 tsp cumin seeds (optional, but so good!)

  • 1 tsp Maggi Cukup Rasa or your go-to all-purpose seasoning

  • 2 tbsp flour

  • 1 tbsp cornstarch (for that extra crisp!)

  • 2–3 tbsp water (enough to make a thick coating paste)

  • Oil for frying


Instructions:

  • In a blender or mortar & pestle, grind the garlic, turmeric, coriander, cumin, and Maggi Cukup Rasa into a paste. Add a bit of water to help it come together.

  • In a bowl, mix the spice paste with flour and cornstarch to form a thick batter.

  • Toss in the sliced tempeh and coat well. Let it sit for about 20–30 minutes to marinate and absorb all that flavour.

  • Heat oil in a pan. Deep-fry or shallow-fry the tempeh until it’s golden brown and crispy on the outside.

  • Drain on paper towels and try not to eat the whole batch before the sambal’s ready!


🌶️ Sambal Kicap

Ingredients:

  • 2–3 red or bird’s eye chillies (adjust based on your spice tolerance)

  • 1 clove garlic

  • 1–2 tbsp sweet soy sauce (kicap manis)

  • 1 tsp lime juice or calamansi (limau kasturi)

  • A dash of salt

  • A bit of water (if too thick)


Instructions:

  • Pound or blend chillies and garlic into a rough paste.

  • Add kicap manis, lime juice, salt, and a splash of water. Mix well.

  • Taste and adjust: Want it sweeter? More kicap. More punch? Add lime. More heat? More chilli.


Final Thoughts


And there you have it, my birthday gift to you: a recipe that hits all the right spots. Crispy, spicy, savoury, and just the right amount of heat. Eat it hot, dip it in that spicy-sweet sambal kicap, and tell me it doesn’t slap.


Whether you’re a longtime tempe fan or just discovering its magic, try this out, and you’ll understand why this dish is one of my favourites in the world.


Here’s to turning 34 with flavour and fire 🔥

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