Tempe Kering Kacang Lombok Ijo: A Spicy Crunchy Delight
Indulging in the delightful flavors of Indonesian cuisine can be a transformative experience, and this Tempe Kering Kacang Lombok Ijo recipe is no exception. This dish combines the earthy crunch of fried tempeh with the satisfying nuttiness of peanuts and the umami richness of dried anchovies, all elevated by a vibrant blend of spices. Whether served as a side dish or a main accompaniment to steaming rice, this recipe promises to excite your taste buds with its array of textures and flavors.
Ingredients
To prepare this tantalizing dish, gather the following ingredients:
| Ingredients | Quantity |
|---|---|
| Tempeh | 1 board (approximately 250g), cut into small pieces for frying |
| Peanuts (kacang tanah) | 250g, fried until golden |
| Dried anchovies (teri) | 250g, fried until crispy |
| Garlic (bawang putih) | 4 cloves, thinly sliced |
| Shallots (bawang merah) | 4, thinly sliced |
| Kaffir lime leaves (daun jeruk) | 3 leaves |
| Bay leaves (daun salam) | 2 leaves |
| Cooking oil | As needed for frying |
| Ground Spice Paste: | |
| Garlic | 3 cloves |
| Shallots | 3 |
| Green chilies (lombok hijau) | 5 |
| Bird’s eye chilies (cabe rawit) | 2 |
| Curly red chilies (cabe merah keriting) | 2 |
| Shrimp paste (terasi) | To taste |
| Salt | To taste |
| Palm sugar (gula jawa) | To taste |
Nutritional Information
| Nutritional Information | Per Serving (approx.) |
|---|---|
| Calories | 200 |
| Protein | 10g |
| Fat | 15g |
| Carbohydrates | 20g |
| Fiber | 4g |
| Sugar | 2g |
| Sodium | 200mg |
Instructions
Follow these steps to create this aromatic and flavorful dish:
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Prepare the Ingredients: Begin by cutting the tempeh into small, bite-sized pieces suitable for frying. Fry them until they become golden brown and crispy. Set aside.
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Fry the Peanuts and Anchovies: In the same oil, fry the peanuts until they are golden and crunchy. Remove and drain on paper towels. Repeat the process with the dried anchovies, ensuring they are crispy but not burnt.
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Sauté the Aromatics: In a large pan or wok, pour in enough cooking oil to coat the bottom. Heat the oil over medium heat, then add the sliced garlic and shallots. Sauté until fragrant, taking care not to let them burn.
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Add the Spice Paste: Blend or grind together the garlic, shallots, green chilies, bird’s eye chilies, and curly red chilies into a smooth paste. Once the aromatics are fragrant, add this spice paste to the pan, stirring well to combine. Toss in the kaffir lime leaves and bay leaves, allowing their flavors to infuse.
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Combine Ingredients: Gently fold in the crispy tempeh, fried peanuts, and dried anchovies into the sautéed mixture. Stir thoroughly to ensure everything is evenly coated with the spices and the fragrant oils.
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Season the Dish: Add shrimp paste, salt, and palm sugar according to your taste preferences. Continue to mix until well combined.
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Serve and Enjoy: Turn off the heat and transfer the dish to a serving platter. This Tempe Kering Kacang Lombok Ijo is best enjoyed hot, served alongside a bowl of steaming rice and crispy crackers. The combination of textures and flavors makes for a truly satisfying meal.
Conclusion
This Tempe Kering Kacang Lombok Ijo recipe beautifully encapsulates the essence of Indonesian flavors, offering a balance of spice, crunch, and umami that is sure to delight. Its simple preparation makes it an accessible dish for any home cook looking to explore the vibrant world of Indonesian cuisine. Serve this alongside your favorite rice and enjoy the depth of flavor that this dish brings to your dining table. Perfect for family meals, gatherings, or as a standout dish for special occasions, this recipe will surely become a favorite in your culinary repertoire.
