Tumis 3T (Tempe, Anchovy, Tomato Stir-fry)
Ingredients
| Ingredient | Amount |
|---|---|
| Dried anchovy (teri nasi) | 1 handful |
| Tempeh (small block) | 1 box |
| Green tomato | 1 |
| Red tomato | 1 |
| Green chili peppers (large) | 4 |
| Red chili pepper (large) | 1 |
| Bird’s eye chili (optional) | To taste |
| Garlic cloves (large) | 3 cloves |
| Shallots | 2 cloves |
| Small onion (bawang bombay) | 1 |
| Corn kernels | 1 small cob worth |
| Spring onions (optional) | 2 stalks |
| Sugar | To taste |
| Salt | To taste (optional, depending on anchovy) |
| Cooking oil | For frying and sautéing |
Instructions
-
Prepare the Anchovy (Teri Nasi):
Start by rinsing the dried anchovies (teri nasi) thoroughly to remove any excess salt. Heat a generous amount of cooking oil in a frying pan. Once the oil is hot, fry the anchovies until they are golden brown, crispy, and fragrant. After frying, drain the oil and set the anchovies aside for later. -
Fry the Tempeh:
Cut the tempeh into thin matchstick-sized pieces, or in your preferred shape. Season the tempeh with a pinch of salt and finely chopped garlic for added flavor. In the same pan you used for the anchovies, fry the tempeh until it is golden brown but still slightly tender (half-cooked). Once done, remove the tempeh and set aside. -
-
Sauté the Aromatics:
In a separate pan or wok, heat a tablespoon of cooking oil over medium heat. Add the thinly sliced onion, garlic, and shallots. Stir-fry the mixture until the onions become soft and translucent, and the garlic is fragrant. -
Add the Chili Peppers:
Slice the green and red chili peppers thinly, cutting them lengthwise for a more attractive presentation. If you like extra heat, add some bird’s eye chili (cabe rawit) as well. Toss the sliced chilies into the pan and stir-fry for about 1-2 minutes until the peppers soften and release their aroma. -
Cook the Vegetables:
Add the fresh corn kernels to the pan. Season with sugar and a pinch of salt (if needed, as the anchovies may already be salty). Continue to sauté until the corn begins to soften. -
Add the Tempeh and Green Tomato:
Once the corn has softened slightly, mix in the half-cooked tempeh and the sliced green tomato. Stir occasionally, letting the green tomato cook down for about 2-3 minutes, until it becomes slightly tender but still retains its texture. -
Finish with Red Tomato and Anchovies:
Lastly, add the red tomato and the fried anchovies. Stir gently to combine all the ingredients, allowing the tomatoes to soften just enough to release their juices and blend with the other flavors. -
Serve:
Once everything is well combined and cooked to your liking, turn off the heat. Your Tumis 3T is now ready to be served! Enjoy this delicious, savory stir-fry dish with warm rice.
This easy and flavorful dish combines the rich taste of fried tempeh, the umami of crispy anchovies, and the freshness of tomatoes and corn. It’s a perfect choice for a quick weekday meal, packed with textures and deliciously balanced flavors!
