Crispy Teri & Tempe Peanut Mix (Kering Teri Tempe Kacang Renyah)
This crunchy, flavorful snack is a delightful fusion of savory dried anchovies (teri), crispy tempeh, roasted peanuts, and a rich blend of traditional spices. The combination of aromatic spices and a hint of sweetness from the palm sugar creates a perfect balance that makes this snack irresistible. It’s great for snacking, sharing at gatherings, or simply enjoying with a cup of tea.
Ingredients
| Ingredient | Amount |
|---|---|
| Large dried anchovies (teri) | 1/2 kg |
| Salt | to taste |
| Roasted peanuts (kacang tanah) | 1/4 kg |
| Super Tempe (fermented soy cake) | 1 block |
| Cooking oil | as needed |
| Spice Mix: | |
| Garlic cloves | 5 cloves |
| Shallots | 8 cloves |
| Bird’s eye chilies (cabai rawit) | 1/4 kg |
| Red chilies (cabai merah) | 100 g (1 ons) |
| Palm sugar (gula jawa) | 2 pieces |
| Granulated sugar (gula pasir) | 2 tbsp |
| Chicken bouillon powder (masako ayam) | 1 sachet |
| Bruised Spices: | |
| Lemongrass stalk (serai) | 1 stalk |
| Galangal (lengkuas) | 8 cm piece |
Instructions
-
Prepare the Tempeh:
- Slice the tempeh thinly. Heat oil in a pan and fry the tempeh slices until crispy and golden brown. Drain excess oil and let it cool.
-
Prepare the Peanuts:
- Peel the peanuts from their skins and fry them in hot oil until crispy. Drain and let them cool.
-
Fry the Anchovies (Teri):
- Rinse the dried anchovies with water and a pinch of salt. Drain and rinse them again with plain water. Once drained, fry them in hot oil until completely crisp. Drain and set aside to cool.
-
Prepare the Spice Paste:
- Finely chop the garlic, shallots, and both bird’s eye and red chilies.
- Heat oil in a skillet, then sauté the garlic and shallots until they become dry and aromatic. Add the chopped chilies and stir-fry until they are completely dry and fragrant.
-
Add Bruised Spices:
- Add the lemongrass and galangal to the pan. Continue stirring until the flavors meld together and the sugars begin to caramelize.
-
Mix the Ingredients:
- Once the sugar has dissolved, add the fried tempeh and peanuts into the pan. Stir everything together to coat the ingredients in the spice mix evenly. Add the chicken bouillon powder (masako ayam) and mix well.
-
Combine with the Anchovies:
- Turn off the heat and gently stir in the fried anchovies. Add granulated sugar and taste for seasoning. Adjust the salt or sugar according to your preference.
-
Cool and Store:
- Allow the mixture to cool completely before storing it in an airtight jar. It can be kept for up to one month. For those who prefer a tangy taste, a dash of tamarind or a squeeze of lime can be added, though it’s optional.
Serving Suggestions:
Enjoy this crispy snack on its own, or serve it alongside a fresh bowl of steamed rice for a savory accompaniment. Perfect for snacks, gatherings, or as a topping on salads and noodle dishes.
Storage Tip:
To keep the mix fresh and crunchy, store it in an airtight container in a cool, dry place. You can also reheat it slightly before serving if it becomes soft over time.
This Indonesian-inspired snack is packed with flavors and textures, combining crispy, salty anchovies with the nutty crunch of peanuts and the hearty goodness of tempeh. The fragrant blend of spices and palm sugar adds a touch of sweetness, making it an irresistible treat that you’ll want to keep on hand.
