Ikan Goreng & Tempe Cabe Ijo
Ingredients:
| Ingredient | Quantity |
|---|---|
| Anak Ikan (or other fish) | 1 kg |
| Tempe (large) | 1 board |
| Tempe (small) | 1 board |
| Cabe Ijo | To taste (a generous amount) |
| Cabe Rawit Ijo | 15 pieces (adjust to taste) |
| Bawang Merah | 6 pieces |
| Bawang Putih | 3 pieces |
| Tomat Kecil | 1 piece |
| Minyak (for frying) | As needed |
| Garam | To taste |
| Gula | To taste |
Instructions:
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Begin by cleaning the fish thoroughly, ensuring all scales and entrails are removed. Once cleaned, heat oil in a pan and fry the fish until golden brown and cooked through. Simultaneously, cut the tempe into bite-sized pieces and fry until crispy and golden as well.
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In a blender, combine the cabe ijo, cabe rawit, bawang merah, bawang putih, and tomat. Blend until you achieve a smooth paste.
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In a clean pan, heat a little more oil and sautรฉ the blended chili mixture over medium heat until fragrant and well-cooked. Add sugar and salt, adjusting to your taste preference.
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Once the sauce is cooked, gently fold in the fried fish and tempe, ensuring they are well-coated with the spicy mixture.
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Serve your Ikan Goreng & Tempe Cabe Ijo hot, garnished with fresh herbs if desired, and enjoy this delightful dish that perfectly balances flavors and textures.
This recipe showcases the vibrant flavors of Indonesia and can be paired beautifully with steamed rice for a complete meal!
