Sambal Goreng with Teri and Tempeh
Ingredients:
| Ingredient | Quantity |
|---|---|
| Sambal Goreng (see Sambal Goreng recipe) | 3 tablespoons |
| Tempeh (cut into small cubes) | 1/4 block |
| Anchovies (cleaned, soaked for 15 minutes, and drained) | 100 grams |
| Cooking oil | As needed |
Instructions:
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Prepare the Tempeh:
Heat a frying pan over medium heat. Add enough cooking oil to shallow fry the tempeh. Fry the tempeh cubes until golden brown. If you prefer a softer texture, you can fry them until half-cooked. Once done, remove from the pan and drain on a paper towel. -
Fry the Anchovies:
Using the same pan, add the drained anchovies and fry over medium heat. Cook until the anchovies turn crispy and lightly golden. Remove and drain on a paper towel to remove excess oil. -
-
Mix the Ingredients:
In a clean pan, reduce the heat to low. Use the leftover oil from frying the anchovies to add extra flavor. Add 3 tablespoons of your prepared Sambal Goreng to the pan. Stir in the fried anchovies and tempeh, mixing well until everything is evenly coated with the sambal.Note: If your Sambal Goreng already contains salt and sugar, additional seasoning may not be needed. However, feel free to adjust the taste with more salt or sugar according to your preference.
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Serve:
Your Sambal Goreng with Teri and Tempeh is now ready to be enjoyed! Serve it as a side dish with rice or as a flavorful snack.
Enjoy this savory, spicy dish that balances the crunch of fried anchovies with the tender texture of tempeh, all wrapped in the bold flavors of sambal.
