Sambal Ulek Glazed Tempeh with Bitter Melon
This dish features pan-fried tempeh coated in a spicy-sweet sambal glaze, perfectly complemented by the slightly bitter, tender slices of bitter melon. It's a flavorful Indonesian-inspired creation that balances bold flavors for a satisfying dinner.
Prep Time
35 min
Difficulty
Easy
Servings
4
Calories
320 kcal
Instructions
- 1
Slice the tempeh into 1/2-inch thick pieces. Mince the garlic.
~5 min - 2
Cut the bitter melon in half lengthwise, scoop out the seeds and pith. Slice thinly.
~7 min - 3
In a medium bowl, whisk together sambal ulek, soy sauce, lime juice, brown sugar, and minced garlic. Add the water and stir until well combined.
~3 min - 4
Heat 1 tablespoon of vegetable oil in a frying pan over medium-high heat. Add the tempeh slices and pan-fry until golden brown and slightly crispy on both sides. Remove from pan.
~8 min - 5
Add the remaining 1 tablespoon of vegetable oil to the same frying pan. Add the sliced bitter melon and a pinch of salt. Stir-fry for 3-4 minutes until slightly tender.
~4 min - 6
Return the pan-fried tempeh to the frying pan with the bitter melon. Pour the sambal glaze over everything. Stir gently to coat evenly. Cook for another 2-3 minutes until the glaze has thickened and coats the tempeh and melon.
~5 min - 7
Serve hot.
Tips
- To reduce the bitterness of the bitter melon, you can soak the sliced pieces in salted water for about 15-20 minutes before stir-frying.
- This dish pairs well with steamed white rice.
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