Tumis Teri Tempe with Shallots and Chilies (Indonesian Stir-Fry)
This flavorful and hearty Indonesian dish combines crispy teri (dried anchovies) and tempe with aromatic shallots, chilies, and a hint of shrimp paste. Itβs a wonderful blend of salty, spicy, and savory notes that will surely satisfy your taste buds.
Ingredients
| Ingredient | Amount | Note |
|---|---|---|
| Shallots (bawang merah) | 15 cloves (I used 10) | Thinly sliced |
| Red birdβs eye chilies | 100 grams (I used 5 red chilies) | Adjust according to spice tolerance |
| Dried anchovies (teri) | A handful | Washed and soaked in lime juice |
| Tempe (fermented soybean cake) | 1/2 block, cut into pieces | You can substitute with petai, salted fish, or shredded fish if preferred |
| Shrimp paste (terasi) | 1/4 teaspoon | Optional for added depth of flavor |
| Garlic (bawang putih) | 1 clove (my personal addition) | Minced or crushed |
| Salt | To taste | |
| Sugar | To taste | |
| Cooking oil | As needed | Use generously for frying, or sparingly for a lighter version |
Instructions
-
Prepare the Ingredients
Begin by preparing all the ingredients. Thinly slice the shallots, and chop the red chilies according to your heat preference. Wash the dried anchovies and give them a quick squeeze with lime juice to remove any excess salt. Cut the tempe into bite-sized pieces. Set aside. -
Grind the Spices
In a mortar and pestle, grind the shallots, garlic, and shrimp paste into a coarse paste. This will help release all the flavors and create a flavorful base for the dish. -
Fry the Teri and Tempe
In a pan, heat the cooking oil. Fry the dried anchovies and tempe separately until they turn crispy and golden brown. If you prefer a healthier option, you can use less oil and cook them lightly. -
SautΓ© the Spices
In the same pan, add a generous amount of oil and sautΓ© the ground spice mixture until the shallots and garlic are fragrant and softened. You want the spices to cook gently, releasing their flavors without burning. -
Combine the Ingredients
Once the spices are ready, toss in the fried anchovies and tempe. Stir everything together, allowing the spices to coat the anchovies and tempe evenly. -
Season to Taste
Add salt and sugar to taste. Adjust the seasoning based on your preference, ensuring a perfect balance of salty, spicy, and sweet. -
Serve
Serve the stir-fry warm, either as a side dish or with steamed rice. Itβs a perfect accompaniment for your main meal or even as a snack.
This recipe for Tumis Teri Tempe is a traditional Indonesian dish that can be customized based on your taste preferences. You can add petai (stinky beans), salted fish, or shredded fish for variation. If you’re on a diet, feel free to reduce the oil and make it lighter while still retaining the delicious flavors. Enjoy the irresistible taste of this savory, spicy dish that will add a delicious kick to any meal!
