Trio KTT (Kacang Teri Tempe)
Delve into the delightful flavors of Indonesian cuisine with this savory Trio KTT (Kacang Teri Tempe) recipe, combining tempeh, peanuts, and anchovies. This dish is a perfect balance of crispy textures and vibrant spices, ideal for a family meal or as a side dish for gatherings. Let’s embark on a culinary adventure and bring a taste of Indonesia to your table!
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh | 1/2 block (approximately 125 grams) |
| Peanuts | 125 grams |
| Medan Anchovies | 4 pieces |
| Red Chili Peppers | 3 pieces |
| Shallots | 3 cloves |
| Garlic | 1 clove |
| Bird’s Eye Chili | 5 pieces |
| Water | As needed |
| Salt and pepper | To taste |
Nutritional Information (per serving)
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 250 kcal |
| Protein | 15 g |
| Carbohydrates | 20 g |
| Fat | 15 g |
| Fiber | 5 g |
Instructions
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Prepare the Ingredients:
- Begin by cutting the tempeh into bite-sized pieces and set it aside.
- In a separate bowl, gather the peanuts and anchovies.
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Fry the Tempeh and Peanuts:
- In a frying pan, heat a sufficient amount of oil over medium heat. Once the oil is hot, add the tempeh pieces and fry until golden brown and crispy.
- Add the peanuts to the pan and continue frying until they are also golden and crunchy. Remove both tempeh and peanuts from the pan and drain on paper towels to absorb excess oil.
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Prepare the Spice Mixture:
- While the tempeh and peanuts are frying, take the red chili peppers, shallots, garlic, and bird’s eye chili and blend them together until they form a smooth paste. You can use a mortar and pestle or a food processor for this step.
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Cook the Spice Mixture:
- In the same frying pan, add a bit more oil if necessary, and sauté the blended spice paste over medium heat. Cook until the mixture becomes fragrant and the oil separates from the spices, which should take about 2-3 minutes.
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Combine and Simmer:
- Add enough water to the pan to create a sauce, allowing it to simmer. Season the mixture with salt and pepper according to your taste preferences. Allow the sauce to come to a gentle boil, then reduce the heat and let it simmer until the water starts to reduce.
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Mix in the Main Ingredients:
- Once the sauce has thickened slightly, add the fried tempeh, peanuts, and anchovies to the pan. Gently stir to combine everything, ensuring that the tempeh, peanuts, and anchovies are well coated with the spice mixture.
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Final Adjustments:
- Taste the dish and make any necessary adjustments to the seasoning, adding more salt or pepper as needed. Allow it to cook for an additional minute to blend the flavors.
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Serve and Enjoy:
- Remove the pan from the heat and transfer the Trio KTT to a serving dish. Enjoy this delightful Indonesian dish warm, alongside steamed rice or as part of a larger meal.
This Trio KTT recipe is not only easy to prepare but also embodies the rich culinary heritage of Indonesia, making it a must-try for anyone looking to explore new flavors. Gather your ingredients, and enjoy creating this delicious dish that is sure to impress your family and friends. Happy cooking!
