Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 1 board |
| Teri Medan | 100 grams |
| Red curly chili peppers | 5 |
| Shallots | 7 cloves |
| Garlic | 4 cloves |
| Bird’s eye chili peppers | 5 |
| Large red chili peppers | 2 |
| Granulated sugar | To taste |
| Salt | To taste |
Instructions
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Begin by cleaning all the ingredients thoroughly. Slice the tempe into matchstick-sized pieces, then fry in hot oil until golden brown. Remove and drain on paper towels.
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Next, fry the teri Medan until golden, then lift them out and set aside to drain.
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In a mortar and pestle, pound together the red curly chili peppers, bird’s eye chili, large red chili, and a pinch of salt to create a smooth paste.
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Finely slice the shallots and garlic, then sauté them in a pan over medium heat until fragrant. Add the pounded chili mixture and cook until well combined and aromatic.
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Stir in the fried tempe and teri, ensuring everything is evenly coated with the spice mixture.
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Turn off the heat and mix in the granulated sugar to taste, adjusting as needed.
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Serve hot and enjoy the delicious fusion of flavors!
This dish is perfect for serving as a side or a delightful addition to any meal. Happy cooking!