Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (medium-sized) | 1 piece |
| Peanuts | 50 grams |
| Fried anchovies (teri nasi) | 1 tablespoon |
| Shallots | 5 pieces |
| Garlic | 4 cloves |
| Large red chilies | 5 pieces |
| Bird’s eye chilies (adjust to taste) | 8 pieces |
| Roasted candlenuts (kemiri) | 2 pieces |
| Tamarind (dissolved in 100 ml hot water) | 1 tablespoon |
| Brown sugar (shredded) | 50 grams |
| Lemongrass | 1 stalk |
| Galangal (smashed) | 1 small piece |
| Bay leaves | 2 pieces |
| Salt | 1 teaspoon |
| Pepper | 1/2 teaspoon |
| Granulated sugar | 1/2 tablespoon |
Instructions
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Begin by cutting the tempe into small, long pieces, then deep-fry them until golden brown and crispy. Next, fry the peanuts until they are fragrant and golden. Finally, fry the anchovies after washing them thoroughly.
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In a mortar and pestle, grind the shallots, garlic, large red chilies, and roasted candlenuts into a smooth paste. Sauté this mixture in a pan until it becomes aromatic, then add the bay leaves, galangal, and lemongrass, cooking until fragrant and well combined.
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Incorporate the tamarind water, brown sugar, salt, and granulated sugar, stirring until the mixture reduces and thickens.
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Lower the heat, then add the fried tempe and peanuts, mixing until evenly coated.
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Before removing from heat, fold in the fried anchovies and give it one last gentle stir. Your Sambal Goreng Tempe Kacang Teri Nasi is now ready to serve, offering a delightful fusion of flavors that’s perfect for any meal! Enjoy!