Spicy Sweet Pindang Sardines with Tempeh
Ingredients
| Ingredient | Quantity |
|---|---|
| Pindang sardines | 2 medium/large |
| Tempeh (sliced diagonally) | 1 small board |
| Curly green chilies | 2 pieces |
| Bird’s eye chilies | 6 pieces |
| Garlic (sliced) | 2 cloves |
| Shallots (sliced) | 4 cloves |
| Spicy sauce (ABC brand) | 1 sachet |
| Tomato sauce | 1 tablespoon |
| Salt | 2 teaspoons (to taste) |
| Sugar | 1 tablespoon |
| Green onions | 2 stalks |
| Ginger (sliced) | 1 piece (about 1 inch) |
| Galangal (sliced) | 1 piece (about 1 inch) |
| Bay leaf | 1 leaf |
| Tomato | 1 piece |
Instructions
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Prepare the Fish and Tempeh: Clean and remove the bones from the pindang sardines, then fry them along with the sliced tempeh until golden. Set aside.
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Sauté Aromatics: In a pan, sauté the sliced garlic, shallots, curly green chilies, and tomato until softened and fragrant.
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Create the Sauce: Add water to the pan and bring it to a near boil. Stir in the tomato sauce, spicy sauce, sugar, and salt, adjusting to taste.
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Combine and Simmer: Gently place the fried tempeh and sardines into the sauce mixture, allowing them to absorb the flavors.
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Taste and Serve: Adjust seasoning as necessary, and once everything is heated through, serve warm with a sprinkle of sliced green onions on top.
Enjoy this vibrant dish that combines the rich flavors of spicy sauce with the comforting textures of sardines and tempeh!
