Sambal Teri with Tempe: A Flavorful Indonesian Delight
Sambal teri with tempe is a delightful Indonesian dish that combines the savory flavors of anchovies (teri) and tempeh, all brought together with a rich, spicy sambal sauce. This dish is perfect as a side or as a flavorful topping for rice. Below, you will find the detailed ingredients, nutritional information, and step-by-step instructions to recreate this delightful recipe in your own kitchen.
Ingredients
| Ingredients | Quantity |
|---|---|
| Dried anchovies (teri nasi) | 200 grams (approximately 7 oz) |
| Tempeh | 1 block (approximately 200 grams) |
| Green chilies | 5-6, diagonally sliced |
| Salt | To taste |
| Sugar | To taste |
Blending Ingredients:
| Blending Ingredients | Quantity |
|---|---|
| Shallots | 4 |
| Garlic | 1 clove |
| Red chilies | 50 grams (approximately 1.75 oz) |
| Red tomato | 1 |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 250 kcal |
| Protein | 12 grams |
| Carbohydrates | 15 grams |
| Fat | 15 grams |
| Fiber | 3 grams |
| Sodium | Varies based on added salt |
Instructions
-
Fry the Anchovies and Tempeh:
- In a deep pan, heat a generous amount of oil. Fry the dried anchovies until they become crispy. Remove them from the oil and set them aside.
- In the same oil, fry the tempeh until golden brown and crispy. Once done, remove it from the pan and set it aside with the anchovies.
-
Prepare the Sambal:
- Using a blender, combine the shallots, garlic, red chilies, and red tomato. Blend until smooth, adding a little water if necessary to help the blending process.
- In a separate pan, heat some oil (make sure it’s not too little, but also not excessive). Add the blended mixture and the sliced green chilies. Sauté over medium heat until the mixture thickens and the oil begins to separate.
-
Season the Sambal:
- Once the sambal is cooked down, add a splash of water and stir. Season with salt and sugar to taste, adjusting according to your preference. If you like a sweeter sambal, feel free to add more sugar.
- Cook the sambal for a few more minutes until the water has evaporated and the sambal looks slightly oily.
-
Combine Ingredients:
- Turn off the heat and allow the sambal to cool slightly. It is important to add the fried anchovies and tempeh when the sambal is no longer hot, as this will help keep them crispy and prevent them from becoming soggy.
- Gently fold the fried anchovies and tempeh into the sambal until everything is well-coated.
-
Serve:
- Transfer the sambal teri with tempeh to a serving dish and enjoy it with steamed rice or as a flavorful condiment alongside other Indonesian dishes.
Cooking Tips
- Crispiness: Allow the sambal to cool slightly before adding the fried ingredients to ensure they retain their crispiness.
- Spice Level: Adjust the number of chilies based on your spice preference. You can also substitute green chilies with milder varieties if desired.
- Serving Suggestions: This dish pairs beautifully with a side of steamed rice and can be served alongside grilled meats or vegetables for a complete meal.
By following these simple steps, you’ll create a delicious sambal teri with tempe that’s bursting with flavor, perfect for any meal. Enjoy the vibrant tastes of Indonesia right in your own home!
