Ikan Asin with Eggplant and Tempeh: A Savory Delight
This recipe for Ikan Asin (salted fish) with terong (eggplant) and tempeh captures the essence of traditional Indonesian cuisine. Rich in flavors and textures, this dish combines the salty goodness of ikan asin with the subtle earthiness of tempeh and the tender bite of eggplant. Perfect for serving alongside steamed rice, this dish is a delightful addition to any meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan Asin (salted fish) | 150 grams |
| Terong Hijau (small green eggplant) | 6 small, sliced |
| Tempeh | 200 grams, sliced as desired |
| Cabe (chili peppers) | 150 grams |
| Bawang Merah (red onions) | 4 cloves, minced |
| Garam (salt) | to taste |
Instructions
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Fry the Tempeh and Eggplant: In a pan, heat oil over medium heat. Add the sliced tempeh and eggplant, frying them until they are golden brown and cooked through. Remove from the pan and set aside.
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Fry the Salted Fish: In the same pan, add more oil if necessary and fry the ikan asin until it is crispy and cooked. Remove and let it drain on paper towels.
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Prepare the Chili Mixture: Using a mortar and pestle or a blender, grind the cabe (chili peppers) along with the minced bawang merah (red onions) and a pinch of garam (salt) until you achieve a smooth paste.
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Combine Ingredients: In the pan, add the chili mixture and sauté it over medium heat until fragrant. Then, add the fried tempeh, eggplant, and ikan asin to the pan. Gently toss everything together, allowing the flavors to meld.
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Taste and Adjust: Taste the dish and adjust the seasoning if needed, adding more salt to enhance the flavors.
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Serve: Once everything is well combined and heated through, transfer to a serving platter and enjoy hot with steamed rice.
This dish beautifully marries the salty, rich flavors of ikan asin with the creamy texture of tempeh and the slight sweetness of eggplant, creating a comforting meal that will warm your heart and tantalize your taste buds. Enjoy this delightful Indonesian specialty!
