Ingredients
| Quantity | Ingredient |
|---|---|
| 3 boards | Tempe (fermented soybean cake) |
| 100 grams (optional) | Peanuts |
| 100 grams | Anchovies (Teri Medan) |
| 10 pieces | Bird’s eye chili |
| 2 pieces | Red chili |
| 2 large | Shallots |
| 3 cloves | Garlic |
| To taste | Salt & seasoning |
| As needed | Oil for frying |
Instructions
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Prepare the Tempe: Cut the tempe into small, elongated pieces and fry until golden brown.
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Chop the Vegetables: While waiting for the tempe to fry, slice the bird’s eye chili, red chili, shallots, and garlic.
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Fry the Nuts and Anchovies: In the same oil, fry the peanuts and anchovies until crispy.
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Sauté the Vegetables: Once all the ingredients are cooked, sauté the chopped chili, shallots, and garlic until almost dry.
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Combine Ingredients: Add the fried tempe, peanuts, and anchovies to the sautéed mixture, stirring well.
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Season and Serve: Add salt to taste, adjust the seasoning, and then turn off the heat. Your crispy tempe is ready to serve!
Enjoy this delicious and simple dish that highlights the flavors of tempe without the need for soy sauce!