Indonesian tempe recipes
Savory Tempe Sambel Teri: Spicy Anchovy Delight
Tempe Sambel Teri
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 1 papan (about 250g) |
| Dried anchovies (teri) | 100g |
| Long green chilies (cabe panjang) | 4 |
| Red shallots (bawang merah) | 2 |
| Garlic (bawang putih) | 2 cloves |
| Salt (garam) | To taste |
| Sasa seasoning | To taste |
| Sweet soy sauce (kecap manis) | To taste |
Instructions
- Begin by slicing the tempe according to your preference; I recommend cutting it into long strips for an appealing presentation.
- In a frying pan, heat oil and fry the tempe until it reaches a semi-dry texture, allowing it to develop a nice golden color.
- While the tempe is frying, prepare the spice mixture by grinding the long green chilies, red shallots, and garlic together until they form a smooth paste.
- Once the tempe is cooked, remove it from the pan and set aside. In the same pan, sauté the ground spice mixture until fragrant.
- Add the fried tempe and the dried anchovies to the pan, followed by a sprinkle of salt, Sasa seasoning, and sweet soy sauce. Stir everything together until well combined, ensuring the tempe and anchovies are evenly coated with the delicious seasoning.
- Serve warm, and enjoy this flavorful Tempe Sambel Teri as a delightful accompaniment to your meal!
This vibrant dish combines the savory elements of tempe and anchovies, enhanced by a medley of spices for a truly unique culinary experience.
