Indonesian tempe recipes
Savory Tempe Stir-Fry with Jengkol and Crispy Anchovies
Tumis Bawang Merah, Teri Tempe, Jengkol
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 1/4 piece, cut into small cubes |
| Jengkol | 2–5 old jengkol |
| Ikan Teri | A handful, washed and squeezed with lime juice |
| Red Chilies | 5, sliced diagonally |
| Shallots | 17, coarsely ground |
| Garlic | 1 clove, coarsely ground |
| Shrimp Paste | 1/4 teaspoon |
| Salt | To taste |
| Sugar | A pinch |
Instructions
- Fry Ingredients: In a frying pan, heat oil and fry the tempe, ikan teri, and jengkol until golden and crispy.
- Sauté Spices: In the same pan, add the ground shallots, garlic, and red chilies. Sauté until fragrant and the chilies are soft. Add salt and sugar to taste.
- Combine: Mix all fried ingredients into the sautéed spices. Stir well to combine all flavors.
- Serve: Transfer to a serving plate and enjoy with hot steamed rice for the ultimate meal experience! 😋
This delightful dish combines the savory notes of tempe and ikan teri with the unique flavors of jengkol, making it a truly satisfying culinary adventure.
