Teri & Tempe Kering: Authentic Indonesian Snack

Introduction

Love With Recipes is thrilled to present an authentic Indonesian snack that embodies the vibrant flavors and rich culinary traditions of Southeast Asia—Teri & Tempe Kering. This dish is a harmonious symphony of textures and tastes, combining crispy, savory dried anchovies (teri) with the hearty, slightly fermented flavor of tempeh. Infused with a fragrant blend of spices, sweet soy, and a hint of spice from fresh chilies, this dish offers a delightful balance of sweet, salty, and spicy notes that make it irresistibly addictive. Whether served as a snack, appetizer, or side dish, Teri & Tempe Kering promises to elevate your culinary repertoire with its authentic taste and satisfying crunch. Prepare to embark on a flavorful journey into Indonesian cuisine, where each bite reflects centuries of culinary craftsmanship, passion, and cultural heritage.

Time

Preparation and cooking of Teri & Tempe Kering require approximately 1 hour and 15 minutes. This includes ingredient preparation, frying, spice blending, and final assembly. The actual active cooking time is around 50 minutes, with the rest allocated for preparation and cooling. To ensure a smooth cooking process, allocate some extra time for ingredient gathering and cleanup. The dish can be prepared in advance and stored, making it an excellent choice for busy weekdays or when hosting guests.

Needed Equipment

• Large frying pan or wok
• Mortar and pestle or food processor
• Slotted spoon or spider strainer
• Paper towels or kitchen towels
• Mixing bowls
• Sharp knife and chopping board
• Measuring spoons and cups
• Stove or cooktop
• A small frying pan for frying shallots (optional)
• A plate or tray for draining fried ingredients
• A storage container with airtight lid

Tags

Indonesian cuisine, authentic, snack, crispy, savory, spicy, fermented soybean, seafood, street food, traditional, easy-to-make, flavorful, aromatic

Serving Size

This recipe yields approximately 4 to 6 servings as a snack or side dish, depending on portion size. Each serving weighs around 150 grams, making it suitable for sharing among family or friends. Adjust quantities proportionally for larger gatherings or smaller portions.

Difficulty Level

Intermediate. While the steps are straightforward, achieving the perfect crispy texture and well-balanced spice flavor requires attention to detail. Frying the anchovies and tempeh to just the right crispness, and blending the spice paste smoothly are key. Familiarity with basic frying techniques and spice preparation will ensure success.

Allergen Information

Note: Always verify ingredient labels for potential cross-contamination or gluten content if you have allergies or sensitivities.

Dietary Preference

Gluten-Free: Yes, if gluten-free soy sauce is used.
Vegan: Yes, provided the soy sauce and tamarind are vegan-friendly.
Vegetarian: Yes, with the same note as above.
Pescatarian: Suitable, as it includes fish (anchovies).
Keto/Low-carb: Not ideal due to the presence of tempeh and sugar, but modifications can be made.

Course

Appetizer, Snack, Side Dish

Cuisine

Indonesian

Ingredients

Instructions

Step 1: Preparing the Anchovies

Begin by thoroughly rinsing the dried anchovies (teri) under cold running water. This step is crucial to remove any residual impurities, dust, or small debris that may have adhered during packaging or storage. Gently agitate the anchovies with your fingers to ensure all surfaces are cleaned. After rinsing, drain the anchovies in a colander and set aside to dry slightly, or pat them dry with paper towels. Ensuring the anchovies are dry helps achieve optimal crispiness during frying.

Step 2: Frying the Anchovies

Heat a generous amount of cooking oil in a large frying pan or wok over medium heat. To test if the oil is ready, drop a small piece of anchovy into the oil; if it sizzles immediately and rises to the surface, the oil is at the right temperature. Carefully add the dried anchovies to the hot oil, making sure not to overcrowd the pan—fry in batches if necessary. Stir gently with a slotted spoon or spatula to ensure even frying.

Fry the anchovies for approximately 3-4 minutes or until they turn golden brown and crispy. Keep a close eye to prevent burning, as the small fish can cook quickly. Once crispy, use a slotted spoon to transfer them onto paper towels or a wire rack to drain excess oil. Allow them to cool slightly; they will become crisper as they cool down.

Step 3: Frying the Tempeh

While the anchovies are frying, prepare the tempeh by slicing it into thin, uniform pieces—about 1/8 inch thick. This thin slicing ensures they cook evenly and become crisp. In the same oil used for the anchovies, fry the tempeh slices over medium heat. Carefully add them to the hot oil, again avoiding overcrowding, and fry for approximately 4-5 minutes per batch.

Fry until the tempeh achieves a deep golden color and a crispy exterior. The frying process also helps remove excess moisture, extending shelf life and enhancing texture. Once done, remove the tempeh slices with a slotted spoon and drain on paper towels. Set aside to cool.

Step 4: Making the Spice Paste

Prepare the spice paste by combining fresh ingredients—red chili peppers, bird’s eye chili, garlic, shallots, ginger, and dried tamarind—in a mortar and pestle or food processor. If using a mortar and pestle, pound the ingredients until they form a smooth, fragrant paste. For a food processor, pulse until the mixture is well-blended and aromatic, adding a splash of water if necessary to facilitate blending.

This spice paste is the flavor backbone of the dish, providing heat, depth, and aroma. The dried tamarind adds a subtle tang that balances the sweetness and saltiness of the dish. Reserve a small amount of shallot for later frying and set aside five red chili peppers for garnish and additional flavor.

Step 5: Sautéing Aromatics and Spices

In a clean frying pan or wok, heat about 1-2 tablespoons of oil over medium heat. Add the reserved chopped shallot and sauté until fragrant and translucent, about 2-3 minutes. This step enhances the shallot’s sweetness and aroma, providing a rich base for the spice mixture.

Add the prepared spice paste to the pan and sauté, stirring constantly to prevent sticking. Cook until the paste releases a fragrant aroma, and begins to bubble and darken slightly—about 4-5 minutes. Stir continuously to prevent burning and ensure even cooking. This process develops the essential flavors and ensures the spice paste is fully cooked, which is crucial for the final flavor profile.

Step 6: Incorporating Aromatic Leaves and Chilies

Add the pandan leaves to the pan, tearing them into smaller pieces to release their aroma. Stir briefly to incorporate. Then, add the remaining sliced red chili peppers for a spicy kick and vibrant color. Stir everything together for about a minute, allowing the flavors to meld. The pandan leaves impart a subtle floral aroma, characteristic of many Indonesian dishes, and balance the heat from the chilies.

Step 7: Combining Main Ingredients

Gently fold in the fried anchovies and tempeh slices into the spice mixture. Use a spatula or wooden spoon to coat each piece thoroughly with the flavorful paste. Pour in the tablespoon of sweet soy sauce, sugar, and salt. Mix well, ensuring all ingredients are evenly coated. The sweet soy (kecap manis) adds a rich sweetness and glossy finish, complementing the savory and spicy elements.

Continue to stir-fry for 2-3 minutes, allowing the flavors to deepen and the mixture to dry out slightly. Be attentive to prevent sticking or burning. As the dish cooks, the oil will be absorbed, resulting in a less oily, more concentrated flavor.

Step 8: Final Adjustments and Cooling

Taste the dish and adjust seasoning if necessary. You may add more sugar for sweetness, salt for saltiness, or soy sauce for umami. Once satisfied with the flavor, continue stirring until the mixture appears dry and crispy, about 3-5 minutes. Turn off the heat and transfer the Teri & Tempe Kering to a serving plate or container to cool.

Allow the dish to cool to room temperature to enhance texture and flavor integration. The dish can be served warm or at room temperature, depending on preference.

Preparation Tips

• Use fresh, high-quality dried anchovies for optimal flavor and crispiness. Store in an airtight container if not frying immediately.
• Slice tempeh uniformly for even frying and crispiness. Thin slices are ideal for maximum crunch.
• Adjust chili quantities based on spice tolerance. For milder flavor, reduce bird’s eye chili and red chili peppers.
• Frying in batches prevents overcrowding, ensuring crispy results.
• For a smokier flavor, add a small amount of smoked chili powder during sautéing.
• Use pandan leaves for an authentic aroma—if unavailable, vanilla bean or bay leaves can be alternatives, though they alter the flavor profile.
• Stir continuously when cooking the spice paste to prevent sticking and burning.

Nutritional Information

Tips and Tricks

• To enhance crispiness, fry the anchovies and tempeh until they reach a deep golden hue. Over-frying can lead to bitterness, so monitor carefully.
• For a more intense flavor, toast the spices lightly in a dry pan before blending into the paste.
• Use a non-stick pan for sautéing the spice paste to prevent sticking and facilitate easier stirring.
• To make the dish spicier, add more bird’s eye chilies or a dash of chili powder.
• For a sweeter touch, increase the amount of sugar slightly or add honey at the final stage.
• Ensure tempeh slices are thin enough to absorb flavors and achieve a crispy texture.

Add-ons

• Fried shallots or garlic for extra crunch and flavor.
• Chopped fresh cilantro or scallions for garnishing.
• Sliced cucumber or lime wedges on the side for freshness.
• Spicy sambal or chili sauce for additional heat.

Side Dishes

• Steamed jasmine rice or coconut rice to balance the spices.
• Stir-fried vegetables such as bok choy, kangkung, or bean sprouts.
• Indonesian sambal or acar (pickled vegetables) for contrast.
• Grilled satay or skewers to complement the snack.

Improvements

• Add a splash of lime juice or vinegar during the final stir for a tangy twist.
• Incorporate shredded coconut or toasted nuts for added texture and flavor.
• Experiment with different types of chili peppers for varied heat levels.
• Use smoked or dried herbs to deepen the aroma.
• For a gluten-free version, substitute soy sauce with coconut aminos.

Save and Store

Allow the Teri & Tempe Kering to cool completely before storing. Transfer to an airtight container and keep in a cool, dry place or refrigerator. Properly stored, it can last up to 5 days, maintaining its crunchiness and flavor. For longer storage, freeze in a sealed container and reheat in a toaster oven or skillet to restore crispness.

FAQ

Can I use fresh anchovies instead of dried?

Fresh anchovies can be used, but they require different preparation—cleaning and possibly marinating before frying. Dried anchovies are preferred for their intense flavor and crunch.

Is tempeh necessary?

Tempeh adds a hearty texture and absorbs flavors well. However, for a vegetarian or soy-free version, you can substitute with fried tofu or crispy chickpeas.

How spicy is this dish?

The level of spiciness depends on the amount and type of chilies used. Bird’s eye chilies are quite hot, so adjust quantity based on your spice tolerance.

Can I make this dish vegan?

Yes, by using vegan-friendly soy sauce and tamarind, and ensuring no animal-derived ingredients are added.

Conclusion

Love With Recipes invites you to enjoy the authentic taste of Indonesia with this exquisite Teri & Tempe Kering. Combining crispy seafood and fermented soy with a fragrant, spicy spice paste, this dish is a testament to Indonesia’s culinary ingenuity. Perfect for snacking, sharing, or elevating your meal, it offers an extraordinary tasting experience rooted in tradition yet simple enough for home cooks. Mastering this recipe will not only delight your palate but also deepen your appreciation for Indonesian cuisine. Remember, the key to perfect Teri & Tempe Kering lies in frying techniques, spice blending, and balancing flavors—so take your time and enjoy every step of this culinary adventure. Happy cooking!

References

• Indonesian Food & Cooking, by Sri Owen, 2002.
• Authentic Indonesian Recipes, by William Wongso, 2015.