Ikan Asin Tempe Asam Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Salted Fish (Ikan Asin) | 200 grams (preferably Tenggiri, cut into cubes) |
| Tamarind | 1/2 packet (mixed with 1/2 cup water, do not discard the water) |
| Tempe (fermented soybean cake) | Cut into cubes (quantity as desired) |
| Palm Sugar (Gula Merah) | 2 tablespoons, finely chopped or crushed |
| Chili Peppers (Lombok) | 10, sliced |
| Soy Sauce | 3 tablespoons |
| Red Shallots | 2, sliced |
| Garlic | 2 cloves, sliced |
| Seasoning | To taste |
Instructions
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Prepare the Fish and Tempe: Begin by frying the tempe and salted fish until golden brown and cooked through. Once done, set them aside on a paper towel to drain excess oil.
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SautΓ© Aromatics: In a pan, heat a little oil over medium heat. Add the sliced shallots, garlic, and chili peppers. SautΓ© until fragrant and the shallots are translucent.
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Incorporate Tamarind Mixture: Add the tamarind mixture along with its water to the pan, stirring to combine with the sautΓ©ed ingredients.
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Melt the Palm Sugar: Add the crushed palm sugar to the mixture and stir until it dissolves completely.
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Combine and Cook: Gently fold in the fried salted fish and tempe. Pour in the soy sauce and seasoning, mixing everything until well combined. Cook until the sauce thickens and most of the liquid evaporates.
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Serve: Your Ikan Asin Tempe Asam is now ready! Enjoy it with steaming hot rice for the ultimate experience. Itβs best served dry without accompanying soupy vegetables for a delightful meal.
Enjoy your culinary journey! π
