Indonesian tempe recipes
Crispy Tempeh with Spicy Anchovies and Peanuts
Kering Tempe Teri Kacang Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe, thinly sliced | 1/2 block (100g) |
| Peanuts | 100g |
| Dried anchovies (teri) | 50g |
| Garlic | 2 cloves |
| Shallots | 2 cloves |
| Red chili peppers | 2 |
| Green chili peppers | 3 |
| Granulated sugar | To taste |
| Salt | To taste |
| Cooking oil | As needed |
| Water | A splash |
Instructions
- Begin by frying the thinly sliced tempe, peanuts, and dried anchovies in a pan until golden and crispy. Remove and set aside.
- Thinly slice the garlic, shallots, and both types of chili peppers.
- In the same pan, sauté the garlic, shallots, and chili peppers until fragrant and crispy, then push them to the side of the pan.
- Add a splash of water to the pan, followed by the granulated sugar and salt. Cook until the mixture dissolves and thickens slightly.
- Quickly incorporate all the fried ingredients into the pan, stirring well to combine and ensure even coating.
- Once mixed, remove from heat and allow to cool completely before transferring to an airtight container.
Enjoy this flavorful Kering Tempe Teri Kacang as a delightful snack or side dish!
