Teri & Tempe Kering: A Delightful Indonesian Snack
Teri & Tempe Kering is a delightful Indonesian dish that combines crispy anchovies (teri) with tempeh, a fermented soybean cake, all enveloped in a fragrant blend of spices. This recipe is not only easy to prepare but also offers a wonderful combination of flavors and textures that are perfect for snacking or as a side dish. The perfect blend of sweet, salty, and spicy notes makes this dish an irresistible treat. Let’s embark on a culinary adventure and create this Indonesian delicacy!
Ingredients
To prepare Teri & Tempe Kering, gather the following ingredients:
| Ingredient | Quantity |
|---|---|
| Dried anchovies (teri sedang) | 1/4 kg |
| Tempeh (cut into thin slices) | 1 piece (about 1/2 kg) |
| Red chili peppers | 6 pieces |
| Bird’s eye chili (cabe rawit merah) | 3 pieces |
| Garlic cloves | 3 pieces |
| Shallots | 3 pieces |
| Ginger | A small piece |
| Dried tamarind (asam jawa) | 4 pieces |
| Pandan leaves | A few leaves |
| Cooking oil | As needed |
| Sweet soy sauce (kecap manis) | 1 tablespoon |
| Granulated sugar | 2 tablespoons |
| Salt | 1 teaspoon |
Nutritional Information
| Nutrient | Amount per Serving (approx.) |
|---|---|
| Calories | 180 |
| Protein | 12 g |
| Fat | 10 g |
| Carbohydrates | 15 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 350 mg |
Preparation Steps
Now that we have our ingredients ready, let’s follow these steps to create Teri & Tempe Kering:
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Prepare the Anchovies: Start by washing the dried anchovies thoroughly to remove any impurities. Heat oil in a frying pan over medium heat, and fry the anchovies until they become crispy and golden brown. Remove them from the oil and drain on paper towels to absorb excess oil.
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Fry the Tempeh: In the same oil, fry the sliced tempeh until it turns golden and crispy. Make sure the pieces are well-cooked, as this will enhance their shelf life. Once fried, remove the tempeh and set it aside to cool.
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Make the Spice Paste: In a mortar and pestle or food processor, grind together 1 red chili pepper, bird’s eye chili, garlic cloves, shallots, ginger, and dried tamarind into a smooth paste. Reserve 1 shallot for later frying and 5 red chili peppers for garnishing.
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Sauté the Aromatics: In a clean frying pan, heat a little oil over medium heat. Add the finely chopped shallot that you set aside and sauté until fragrant. Then, add the ground spice paste and sauté until it becomes aromatic and starts to bubble.
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Add the Seasonings: Toss in the pandan leaves for added aroma, followed by the remaining sliced red chili peppers. Stir them in for a minute to release their flavor.
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Combine Everything: Next, add the fried anchovies and tempeh to the pan. Pour in the sweet soy sauce, granulated sugar, and salt. Mix everything together, ensuring the anchovies and tempeh are well-coated with the spice mixture.
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Taste and Adjust: Give it a taste. If you find it needs more sweetness or saltiness, feel free to adjust by adding more sugar, salt, or sweet soy sauce according to your preference.
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Dry and Cool: Continue to stir the mixture until it dries out and becomes less oily. Once it’s ready, turn off the heat and let it cool. Teri & Tempe Kering can be served warm or at room temperature.
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Storage: This delicious snack can be stored in an airtight container for several days, making it perfect for snacking throughout the week.
Serving Suggestions
Teri & Tempe Kering can be enjoyed on its own as a crunchy snack or served alongside steamed rice and fresh vegetables. The bold flavors and crispy texture are sure to impress anyone who tries this dish, making it a great addition to any meal or gathering.
Enjoy the delightful taste of Teri & Tempe Kering, a true representation of Indonesian culinary tradition! With its perfect balance of flavors and satisfying crunch, this dish is bound to become a favorite in your household. Happy cooking!
