Indonesian tempe recipes
Savory Stir-Fried Bitter Melon with Anchovies and Tempeh
Tumis Pare Teri Tempe Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Bitter melon (pare) | 1, sliced and seeds removed |
| Anchovies (teri) | 1 package |
| Tempe | 1 piece, cubed |
| Garlic | 3 cloves, minced |
| Shallots | 5, sliced |
| Bird’s eye chilies | 10, sliced |
| Tomato | 1, chopped |
| Oyster sauce | 1 tablespoon |
| Salt | to taste |
| Pepper | to taste |
| Soy sauce | a little |
| Cooking oil | for sautéing |
Instructions
- Begin by slicing all the ingredients: the bitter melon, garlic, shallots, chilies, and tomato.
- In a pan, heat a small amount of cooking oil over medium heat, then add the anchovies. Sauté for a moment until they are slightly crispy.
- Next, add the minced garlic, sliced shallots, and chilies to the pan. Stir-fry until the mixture becomes fragrant and the shallots are translucent.
- Once the aromatics are softened, incorporate the sliced bitter melon and cubed tempe. Add a splash of water to help cook the vegetables.
- Drizzle in the oyster sauce and season with salt and pepper to taste. Stir well and adjust the flavors as necessary.
- Once everything is cooked and well combined, remove from heat and serve warm. Enjoy this delicious, savory dish alongside steamed rice or on its own!
This Tumis Pare Teri Tempe showcases the delightful flavors of Indonesian cuisine, balancing the bitterness of the pare with the savory notes of teri and tempe, perfect for a quick, satisfying meal.
