Title: Fried Tempe with Peanuts, Anchovies, and Cassava (Long-Lasting Snack)
This recipe for Tempe Goreng Kacang Teri + Ubi is a delightful and long-lasting snack that blends crispy tempe, peanuts, anchovies, and cassava, making it a perfect treat to store for days or even weeks. Whether you’re looking for a snack for busy days or want to enjoy something crunchy and flavorful, this dish will keep your cravings satisfied.
Ingredients:
| Ingredients | Quantity |
|---|---|
| Tempe (soybean cake) | 4 pieces |
| Cassava (Manioc) | 4 pieces |
| Peanuts (raw) | 200 grams (2 oz) |
| Anchovies (small dried fish) | 100 grams (1 oz) |
| Red onions | 8 cloves |
| Garlic | 6 cloves |
| Lime leaves (Daun Jeruk) | 4 leaves |
| Salt | To taste |
| Chicken stock seasoning (Royco) | 1 sachet |
| Cooking oil | For frying |
Instructions:
-
Prepare the Tempe and Cassava:
- Cut the tempe and cassava into thin, long strips. Thin strips ensure a crisp texture when fried, while thick pieces may not crisp up well, and too thin can break easily during frying.
-
Slice the Lime Leaves:
- Cut the lime leaves into thin strips. This adds a fragrant, aromatic layer to the dish.
-
Prepare the Aromatics:
- Peel and thinly slice the red onions and garlic.
-
Clean the Anchovies:
- Clean the dried anchovies by removing any unwanted parts and setting them aside.
-
Fry the Ingredients:
- Heat oil in a pan for frying. Start by frying the tempe strips until golden and crispy, being careful not to let them burn. Once done, drain the excess oil and set the tempe aside.
- Next, fry the cassava strips until they turn crisp and golden, making sure they don’t burn. Drain the oil and set aside.
- Fry the peanuts until they are cooked through, then drain the oil.
- Fry the thinly sliced onions and garlic until fragrant and golden brown.
- Finally, fry the anchovies until they are crispy and golden. Be mindful to keep the heat steady to avoid burning.
-
Combine the Ingredients:
- Once all ingredients are fried and cooled, combine them in a clean mixing bowl or directly in a container for storage. Let everything cool down completely before continuing.
- Add the fried tempe, cassava, peanuts, fried onions, garlic, and anchovies into the container.
-
Season the Mixture:
- Season the mix with salt and chicken stock seasoning (Royco) according to your taste preferences. Adjust the seasoning for saltiness if needed.
-
Add the Lime Leaves:
- Toss in the thinly sliced lime leaves and mix everything thoroughly until the seasoning is evenly distributed.
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Let It Cool:
- Allow the mixture to rest uncovered for a few minutes to cool completely. This will prevent condensation inside the container and help maintain its crispiness.
-
Storage:
- Once cooled, store the fried snack in an airtight container or jar. Make sure to keep it in a dry, cool place to extend its shelf life.
Tips for the Best Results:
- Frying: Keep an eye on the oil temperature while frying each ingredient. If the heat is too high, the items can burn; too low, and they may become oily.
- Storage: Ensure the fried ingredients are completely cool before storing them to prevent condensation and sogginess.
- Flavor Balance: Adjust the amount of salt and seasoning to suit your taste. You can add more or less based on your preference.
Serving Suggestion:
Enjoy this crispy tempe, peanuts, anchovies, and cassava mix as a snack with your favorite tea or as a topping for rice and other dishes. This long-lasting snack is versatile, flavorful, and perfect for any occasion!
Enjoy your crispy, savory delight!
