Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 1/2 block, sliced lengthwise |
| Ikan Cue Tongkol | 4 pieces, shredded coarsely |
| Red Shallots | 5 cloves |
| Garlic | 5 cloves |
| Red Chili Peppers | 8 pieces |
| Candlenuts | 2 pieces |
| Turmeric | A pinch (optional, for color) |
| Lime Leaves | 4 leaves, torn |
| Tomato | 1/2, sliced |
| Salt | To taste |
| Sugar | To taste |
| Royco (seasoning powder) | To taste |
| Sweet Soy Sauce | To taste |
| Water | 1/3 cup (approximately) |
Instructions
- Prepare the Spice Paste: Blend the red shallots, garlic, red chili peppers, and candlenuts until smooth.
- Sauté the Aromatics: In a pan, heat a little oil and sauté the blended spice paste along with the torn lime leaves and sliced tomato until fragrant.
- Cook the Fish: Add the shredded ikan cue to the pan, then pour in the water. Let it simmer briefly.
- Incorporate Tempe: Add the sliced tempe, followed by salt, sugar, Royco seasoning, and sweet soy sauce. Stir well.
- Simmer: Cook until the sauce thickens and most of the liquid evaporates, adjusting the taste as needed.
- Serve: Once the dish is well-seasoned and aromatic, serve it hot with steamed rice.
This Tumis Tempe with Ikan Cue is a delightful fusion of flavors, combining the rich, savory notes of tempe with the tender fish, making it an ultimate choice for a comforting meal. Enjoy this vibrant dish, which is both easy to prepare and packed with nutritional goodness!