Crunchy Tempe, Anchovy, and Peanut Mix (Oreg)
This Kering Tempe, Teri, Kacang, a traditional Indonesian snack, brings together the crispy goodness of fried tempe, anchovies, and peanuts, flavored with aromatic spices and a tangy-sweet sauce. Perfect for snacking on its own or paired with rice, this dish is both savory and satisfying.
Here’s how you can recreate this delicious and crunchy dish.
Ingredients:
| Main Ingredients | Quantity |
|---|---|
| Tempe, cut into small pieces | 1 board (approximately 200g) |
| Teri jengki (small dried anchovies) | 1 package (100g) |
| Raw peanuts | 1 package (100g) |
| Cooking oil | As needed |
| Bay leaves | 2 leaves |
| Fresh galangal (crushed) | 1 thumb-sized piece |
| Tamarind paste | 1/2 package |
| Palm sugar | 1/2 piece |
| Sweet soy sauce (kecap manis) | To taste |
| Salt, flavor enhancer, ground black pepper | To taste |
For the Spice Paste (Bumbu Halus):
| Ingredients | Quantity |
|---|---|
| Red shallots | 2 cloves |
| Garlic | 2 cloves |
| Red chili (or small fiery chilies for extra heat) | To taste |
Instructions:
-
Prepare the Ingredients:
- Slice the tempe into small, bite-sized pieces, then fry them in hot oil until crispy and golden brown. Remove and drain the excess oil. Set aside.
- Fry the dried anchovies until crispy, then remove and drain. Set aside.
- Fry the peanuts until they are fully cooked but not burnt, and then drain and set aside.
-
Make the Spice Paste:
- Blend the red shallots, garlic, and red chili (or small fiery chilies for a spicier version) into a smooth paste. Set aside.
-
Cook the Spice Mixture:
- In a pan, heat a little oil, then sauté the spice paste along with the bay leaves and crushed galangal until fragrant and aromatic.
- Add a bit of water to the mixture, then stir in the sweet soy sauce, palm sugar, tamarind paste, salt, flavor enhancer, and ground black pepper. Continue stirring until the mixture reaches a savory and slightly sweet taste.
- Taste and adjust if needed; if you prefer it sweeter, feel free to add a little sugar.
-
Combine the Ingredients:
- Once the sauce has thickened and the flavors have melded, remove from heat and let it cool for a moment.
- Once the sauce is slightly cooled, combine the fried tempe, anchovies, and peanuts into the pan. Mix well, ensuring that all the pieces are coated evenly with the sauce.
- Allow it to cool completely before storing.
-
Serve:
- Enjoy this dish either as a snack on its own, or serve it alongside rice and other dishes. It’s the perfect addition to any Indonesian meal or as a light, flavorful side dish.
Tips:
- To keep it fresh for a longer period, store this crunchy mix in an airtight container.
- This dish can be stored for several days and makes a perfect make-ahead snack or meal accompaniment.
Enjoy the delicious blend of textures and flavors, and don’t forget to serve it with a warm bowl of rice for a complete meal!
