Tempe Teri Kentang Kecap
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 1/2 block |
| Small Potatoes | 5 |
| Anchovies | 1 handful |
| Green Chilies | 5 |
| Sweet Soy Sauce | 2 tbsp |
| Royco (seasoning) | to taste |
| Red Onions | 5 cloves |
| Garlic | 3 cloves |
| Bird’s Eye Chilies | 5 |
| Cooking Oil | as needed |
Instructions
- Begin by cleaning the potatoes, then dice them into small cubes or cut them according to your preference. Similarly, cut the tempe into small pieces.
- Heat some cooking oil in a pan and fry the anchovies until they are crispy. Remove them and set aside. In the same oil, briefly fry the diced potatoes until golden and tender.
- In a separate pan, add the sliced red onions, garlic, and green chilies, and sauté until they are fragrant.
- Incorporate the fried potatoes and tempe into the pan, stirring well to combine. Season with Royco and add a splash of water to create a bit of sauce.
- Pour in the sweet soy sauce, stirring everything together. Allow the mixture to cook until the flavors meld and the sauce thickens slightly.
- Once everything is well-cooked and aromatic, remove from heat and serve hot, garnished with the crispy anchovies on top.
This delightful dish combines the rich flavors of tempe, the heartiness of potatoes, and the savory notes of anchovies, making it a comforting and satisfying meal perfect for any occasion. Enjoy your culinary journey with Tempe Teri Kentang Kecap!
