Tumis Teri Tempe with Shallots and Chilies (Indonesian Stir-Fry)
This flavorful and hearty Indonesian dish combines crispy teri (dried anchovies) and tempe with aromatic shallots, chilies, and a hint of shrimp paste. It’s a wonderful blend of salty, spicy, and savory notes that will surely satisfy your taste buds.
Ingredients
| Ingredient | Amount | Note |
|---|---|---|
| Shallots (bawang merah) | 15 cloves (I used 10) | Thinly sliced |
| Red bird’s eye chilies | 100 grams (I used 5 red chilies) | Adjust according to spice tolerance |
| Dried anchovies (teri) | A handful | Washed and soaked in lime juice |
| Tempe (fermented soybean cake) | 1/2 block, cut into pieces | You can substitute with petai, salted fish, or shredded fish if preferred |
| Shrimp paste (terasi) | 1/4 teaspoon | Optional for added depth of flavor |
| Garlic (bawang putih) | 1 clove (my personal addition) | Minced or crushed |
| Salt | To taste | |
| Sugar | To taste | |
| Cooking oil | As needed | Use generously for frying, or sparingly for a lighter version |
Instructions
-
Prepare the Ingredients
Begin by preparing all the ingredients. Thinly slice the shallots, and chop the red chilies according to your heat preference. Wash the dried anchovies and give them a quick squeeze with lime juice to remove any excess salt. Cut the tempe into bite-sized pieces. Set aside. -
Grind the Spices
In a mortar and pestle, grind the shallots, garlic, and shrimp paste into a coarse paste. This will help release all the flavors and create a flavorful base for the dish. -
Fry the Teri and Tempe
In a pan, heat the cooking oil. Fry the dried anchovies and tempe separately until they turn crispy and golden brown. If you prefer a healthier option, you can use less oil and cook them lightly. -
Sauté the Spices
In the same pan, add a generous amount of oil and sauté the ground spice mixture until the shallots and garlic are fragrant and softened. You want the spices to cook gently, releasing their flavors without burning. -
Combine the Ingredients
Once the spices are ready, toss in the fried anchovies and tempe. Stir everything together, allowing the spices to coat the anchovies and tempe evenly. -
Season to Taste
Add salt and sugar to taste. Adjust the seasoning based on your preference, ensuring a perfect balance of salty, spicy, and sweet. -
Serve
Serve the stir-fry warm, either as a side dish or with steamed rice. It’s a perfect accompaniment for your main meal or even as a snack.
This recipe for Tumis Teri Tempe is a traditional Indonesian dish that can be customized based on your taste preferences. You can add petai (stinky beans), salted fish, or shredded fish for variation. If you’re on a diet, feel free to reduce the oil and make it lighter while still retaining the delicious flavors. Enjoy the irresistible taste of this savory, spicy dish that will add a delicious kick to any meal!
