Sambal Eggplant with Anchovies and Tempeh
Ingredients
| Ingredients | Quantity |
|---|---|
| Eggplants (medium-sized) | 3 pieces |
| Bird’s eye chilies (cabe rawit) | 20 pieces |
| Curly red chilies (cabe merah keriting) | 10 pieces |
| Garlic cloves | 2 cloves |
| Large red onion (thinly sliced) | 1 piece |
| Medan anchovies (Teri Medan) | 50 grams (½ ounce) |
| Tempeh (small block) | Half of a block (around 2 ounces) |
| Monosodium glutamate (optional) | To taste |
| Granulated sugar | 1 tablespoon |
| Water | A little (to blend the seasoning) |
| Cooking oil | Enough for frying |
Instructions
-
Prepare the Eggplant:
Cut the eggplants into bite-sized pieces and soak them in water to prevent browning. After soaking for a few minutes, drain them and set aside. -
Prepare the Tempeh:
Cut the tempeh into small cubes. Set aside while you heat some oil for frying. -
-
Fry the Ingredients:
Heat cooking oil in a pan over medium heat. Fry the tempeh cubes until golden brown and crispy, then set them aside. Next, fry the anchovies (Teri Medan) until they are crispy. Afterward, fry the eggplant until it turns golden brown and soft, then set everything aside. -
Prepare the Sambal (Chili Paste):
In a mortar and pestle, grind the bird’s eye chilies, curly red chilies, and garlic together until you get a coarse paste. Add the granulated sugar and mix well. (Note: Salt is not needed as the anchovies are already salty.) -
Sauté the Onion and Seasonings:
In the same pan, remove excess oil, leaving about 1 tablespoon. Sauté the thinly sliced red onion until soft and fragrant. Then, add the ground chili mixture and stir-fry for a few minutes. Pour in a little water to help the spices blend together. -
Combine Everything:
Once the chili mixture is fragrant and cooked, add the fried eggplant, tempeh, and anchovies into the pan. Toss everything gently to coat the ingredients in the spicy sambal. Adjust seasoning with monosodium glutamate or additional sugar to taste. -
Final Step:
Cook for a few more minutes until everything is well mixed and heated through. Taste and adjust seasoning if necessary. -
Serve:
Once done, remove from heat and serve the sambal eggplant dish with hot steamed rice.
Enjoy the flavorful blend of crispy tempeh, anchovies, and tender eggplant, all smothered in a spicy sambal sauce!
