Kering Tempe Teri is a delightful Indonesian dish that harmonizes the earthy flavors of tempeh with the umami of fried anchovies, creating a perfect snack or side dish. Let’s delve into the ultimate experience of making this savory treat!
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh | 1 papan, cut into small pieces |
| Anchovies (Teri) | 50-100 grams |
| Cooking Oil | For frying |
| Spices | |
| Shallots | 6, thinly sliced |
| Garlic | 4, thinly sliced |
| Red Chilies | 8, cut into pieces |
| Bird’s Eye Chilies | To taste (if you like it spicy) |
| Galangal | 2 cm, smashed |
| Bay Leaves | 2 leaves |
| Water | 100 ml |
| Tamarind Water | 1 teaspoon |
| Palm Sugar | 75-100 grams, finely grated |
| Salt | To taste |
Instructions
- Fry the Tempeh: Heat a generous amount of oil in a pan. Fry the tempeh until it is golden and crispy; it should float when properly cooked.
- Fry the Anchovies: In the same oil, fry the anchovies until they are crisp, ensuring they do not burn.
- Sauté the Aromatics: Fry the sliced shallots, garlic, and red chilies until fragrant, then set aside.
- Prepare the Sauce: In the frying pan, bring water to a boil. Add the palm sugar, tamarind water, galangal, bay leaves, and salt. Stir well and taste for seasoning.
- Thicken the Sauce: Allow the mixture to cook until it thickens to a caramel-like consistency, then turn off the heat.
- Combine Ingredients: Quickly add the fried tempeh, anchovies, sautéed shallots, garlic, and red chilies to the thickened sauce. Mix thoroughly and rapidly to ensure everything is well coated.
- Serve: Transfer to a serving dish and enjoy Kering Tempe Teri warm or at room temperature.
Note
For the best results, add the fried anchovies after turning off the heat to prevent them from becoming soggy. Ensure the palm sugar mixture thickens adequately to maintain the crispiness of the tempeh and anchovies.
Enjoy this delicious blend of flavors that perfectly captures the essence of Indonesian cuisine!