Crispy Tempe and Anchovy Snack (Kering Tempe Teri)

Crispy Tempe with Fried Anchovies (Kering Tempe Teri)

This delightful Indonesian snack, known as Kering Tempe Teri, brings together crispy tempe, savory anchovies, and a rich, sweet-savory sauce that will tantalize your taste buds. Perfect as a side dish or a snack with rice, this dish is a traditional favorite that’s easy to make and absolutely delicious. Whether you’re making it to pair with a meal or simply to enjoy on its own, the combination of flavors is sure to impress.

Ingredients:

Instructions:

1. Prepare the Tempe:

   • Cut the tempe into small, bite-sized pieces. In a bowl, dissolve the fried chicken seasoning in a small amount of water, and gently mix it with the tempe. Stir well until all pieces are evenly coated.
   • If you have time, sun-dry the tempe under direct sunlight until it becomes more porous and crispy. This step can be skipped, but keep in mind that skipping it might result in more oil and gas usage during frying.

2. Fry the Tempe:

   • Heat oil in a frying pan over low heat. Fry the tempe pieces in small batches until they are golden and crispy. Once done, set them aside on a paper towel to drain excess oil.

3. Fry the Anchovies:

   • In the same pan, fry the anchovies until they are crispy. Drain and set aside.

4. Prepare the Tamarind and Palm Sugar Mixture:

   • In a separate bowl, dissolve the tamarind and grated palm sugar in 1 cup of warm water. Stir well until both the tamarind and sugar are fully dissolved, and set aside.

5. Sauté the Aromatics:

   • In a large pan, heat a small amount of oil over medium heat. Add the sliced garlic, shallots, red chili, and green chili. Sauté until fragrant and the shallots turn translucent.
   • Add the crushed galangal, bay leaves, and kaffir lime leaves. Continue to sauté for another 1-2 minutes to release the aromatic flavors.

6. Simmer the Sweet and Savory Sauce:

   • Pour the tamarind-sugar mixture into the pan with the sautéed aromatics. Add the granulated sugar, salt, and sweet soy sauce. Stir well to combine.
   • Simmer the mixture over low heat until it thickens, and the sugar caramelizes, turning into a rich syrup. Stir occasionally to prevent burning and ensure even caramelization.

7. Combine the Ingredients:

   • Once the sauce has thickened and reached a syrupy consistency, add the fried tempe and anchovies into the pan. Stir gently to coat them evenly with the sauce.
   • Continue cooking for another 5-10 minutes, allowing the tempe and anchovies to absorb the flavors and become even crispier.

8. Cool and Store:

   • Allow the Kering Tempe Teri to cool completely before transferring it to an airtight container. This dish will keep well for weeks when stored properly in a cool, dry place.

Tips:

• Sun-drying the tempe: This step is optional but helps make the tempe extra crispy and reduces the amount of oil used during frying.
• Customization: If you prefer a spicier version, add more red and green chilies. You can also adjust the sweetness by modifying the amount of palm sugar and granulated sugar.
• Storage: Store this dish in an airtight container at room temperature for up to 2 weeks. The crispiness will be retained, and it will make for a great snack or side dish whenever you desire.

Enjoy your Kering Tempe Teri as a tasty snack with a cup of tea, or serve it as a side dish to complement your favorite rice or noodle meals. The blend of sweet, savory, and slightly spicy flavors makes it irresistible. Happy cooking!

Nutritional Information (Approximation per serving):

This dish is a great source of protein, but it’s important to enjoy it in moderation, given the oil content from frying.