Crispy Tempe with Anchovy and Spicy Seasoning (Tempe Melet Teri Kriuk ala PhiZu)
For an irresistibly crispy snack or side dish with a burst of savory and spicy flavors, this Crispy Tempe with Anchovy and Spicy Seasoning recipe is a must-try. This dish features fragrant, golden fried tempe coated in a spicy, tangy seasoning, complete with the crunchy goodness of crispy anchovies. Perfect for anyone who enjoys a balance of salty, spicy, and crunchy textures in their food. It’s a simple yet flavorful dish that will leave you craving for more.
Ingredients:
| Ingredient | Amount |
|---|---|
| Tempe (fermented soybean cake) | 1 block (approximately 3,000 IDR) |
| Small dried anchovies (optional) | 1 handful (skip if you prefer) |
| Bird’s eye chili peppers (or adjust to taste) | 12 pieces |
| Shallots | 5 cloves |
| Garlic | 5 cloves |
| Spring onions (scallions) | 2 stalks |
| Crispy chicken flour (such as Kobe or similar) | 4 tbsp |
| Bread crumbs | 10 tbsp |
| Sugar | to taste |
| Salt | to taste |
| Water | enough to create batter |
| Cooking oil for frying | as needed |
Instructions:
-
Prepare the Tempe:
- Cut the tempe into several pieces, slicing halfway through the center of each piece to create a small pocket.
-
Fry the Anchovies:
- If using anchovies, rinse them well and fry them until they are semi-cooked and crispy. Set them aside to drain excess oil.
-
Prepare the Spice Mix:
- Blend together the shallots, garlic, and 9 of the bird’s eye chilies to form a smooth paste.
- In a pan, heat a little oil and sauté the spice mix. Add the remaining bird’s eye chilies (cut into smaller pieces), spring onions, and fried anchovies. Season with sugar and salt to taste.
- Stir-fry everything until aromatic, and the mixture becomes fragrant.
-
Stuff the Tempe:
- Gently open up the pockets of the tempe and stuff them with the sautéed spice mix. Ensure the spices are evenly distributed within each piece of tempe.
-
Prepare the Coating:
- In a bowl, mix the crispy chicken flour with enough water to make a medium-thick batter (not too runny or too thick).
- Dip each stuffed tempe piece into the batter, making sure it’s fully coated.
-
Coat in Breadcrumbs:
- After dipping the tempe in the batter, roll each piece in the bread crumbs to give it an extra crispy coating.
-
Fry the Tempe:
- Heat a pan with enough oil for frying. Once the oil is hot, fry the coated tempe pieces over medium heat until they are golden brown and crispy on all sides.
-
Serving:
- Once crispy and cooked through, remove the tempe from the oil and drain on paper towels to remove excess oil.
- Serve the crispy tempe with anchovies and spicy seasoning hot, and enjoy as a snack or as part of a main dish with rice.
Nutritional Information:
(Based on one serving size)
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 230 kcal |
| Protein | 10g |
| Carbohydrates | 30g |
| Fat | 10g |
| Fiber | 5g |
| Sodium | 550mg |
Notes:
- Variations: If you’re not a fan of anchovies, feel free to skip them for a vegetarian-friendly option.
- Spice Level: Adjust the number of chili peppers to your taste. For a milder version, reduce the amount of bird’s eye chilies.
- Serving Suggestions: Serve this dish alongside steamed rice or as a standalone snack with a refreshing dipping sauce.
Tempe Melet Teri Kriuk ala PhiZu is a flavorful and versatile dish that combines Indonesian-inspired tastes with crispy textures, perfect for sharing at family gatherings or as a tasty treat to satisfy your cravings.
