TheTempehMonster masak tempeh: The Eastern European "Tempeh Ajvar"
It looks like normal sambal tempeh, but the sambal is a special one: Ajvar. Instead of spicy chili, the ajvar, traditional to the area of Hungary and the former Yugoslavia, is mainly made of roasted red capsicum and eggplant. Basically, you roast the capsicum, eggplant, if you want add some onion and garlic. After it turned blackish you cover it with a wet cold towel, and then it is easy to remove the skin. The flesh then can be purreed with salt, more garlic, herbs, olive oil, and if you like it sourer some vinegar. You can cool it and it will keep good for several days.
I took the tempeh, marinated it with part of the ajvar, and brought it for a BBQ where we grilled it crispy and ate it with some of the fresh ajvar.
Ajvar, btw, goes best with Cavapcici, a minced meat roll with onion, but if you want to have it vegetarian, and if you are a tempehmonster, then tempeh is perfect in texture and taste.
I took the tempeh, marinated it with part of the ajvar, and brought it for a BBQ where we grilled it crispy and ate it with some of the fresh ajvar.
Ajvar, btw, goes best with Cavapcici, a minced meat roll with onion, but if you want to have it vegetarian, and if you are a tempehmonster, then tempeh is perfect in texture and taste.