Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 1 block |
| Anchovies (Teri) | As needed |
| Peanuts | As needed |
| Kaffir Lime Leaves | 2 leaves |
| Palm Sugar (finely grated) | 1/2 piece |
| Salt | To taste |
| Seasoning | To taste |
| Cooking Oil | For sautéing |
| Spice Paste: | |
| Red Curly Chilies | 10 pieces |
| Bird’s Eye Chilies | 5 pieces |
| Shallots | 5 pieces |
| Garlic | 2 cloves |
Instructions
- Begin by frying the tempe, anchovies, and peanuts until they are crisp. Once done, drain excess oil and set aside.
- In a pan, heat cooking oil and sauté the spice paste until fragrant. Add the kaffir lime leaves and palm sugar, cooking until the mixture is aromatic.
- Season with salt and additional seasoning, adjusting to your taste. If you prefer a sweeter note, you may add some granulated sugar to balance the spice.
- Gently fold the fried tempe, anchovies, and peanuts into the sautéed mixture, stirring briefly to combine.
- Serve warm and enjoy this delightful dish! 👍
This recipe for Tempe Teri Kacang Kering offers a wonderful blend of flavors and textures, making it an ultimate choice for your culinary repertoire.