Sambal Teri Tempe Petai: A Flavor-Packed Indonesian Delight
This vibrant and aromatic dish is a staple in Indonesian cuisine, combining savory, spicy, and slightly bitter flavors into one irresistible recipe. Known for its rich taste and bold seasoning, Sambal Teri Tempe Petai is perfect for those who love a mix of crispy, tender, and flavorful ingredients. The beauty of this dish lies in its ability to marry teri (small fried anchovies), tempe (fermented soybeans), and petai (stinky beans), with a tantalizing homemade sambal sauce.
Ingredients
| Ingredient | Amount |
|---|---|
| Dried Teri (Anchovies) | 200g |
| Tempe (fermented soybeans) | 1 block (cut into cubes) |
| Petai (stinky beans) | 2 pods (adjust according to preference) |
| Red Chilies (Cabe keriting) | 10 pieces |
| Bird’s Eye Chilies (Cabe rawit) | 10 pieces |
| Tomato | 1 medium |
| Shallots (Bawang merah) | 3 cloves |
| Garlic (Bawang putih) | 3 cloves |
| Palm Sugar (Gula merah) | 1 tablespoon (adjust to taste) |
| Salt | To taste |
Preparation Steps
| Step | Instructions |
|---|---|
| 1. Clean the anchovies (teri) | Rinse the dried anchovies under cold water to remove any excess salt. Drain and set aside. |
| 2. Prepare the tempe | Cut the tempe into small cubes. This can be adjusted based on your preference for chunkier or finer pieces. |
| 3. Fry the anchovies and tempe | Heat oil in a frying pan and fry the tempe and anchovies until golden brown and crispy. Set them aside to drain on paper towels. |
| 4. Prepare the sambal paste | In a blender or mortar, combine the red chilies, bird’s eye chilies, tomato, shallots, and garlic. Blend or pound until you achieve a smooth paste. |
| 5. Sauté the sambal paste | Heat oil in a pan, and sauté the sambal paste over medium heat until fragrant. Add the petai and stir-fry for a few minutes until they start to soften. |
| 6. Add some water | Once the sambal paste is aromatic, add a little water to create a nice sauce. Stir to combine the flavors. |
| 7. Combine the fried tempe and anchovies | Add the fried tempe and anchovies into the pan. Stir everything together to ensure the sambal sauce coats the ingredients evenly. |
| 8. Adjust seasoning and cook | Add palm sugar and salt to taste. Stir again, making sure the flavors meld together. Continue to cook for a few more minutes until everything is well coated and heated through. |
| 9. Taste and adjust | Taste your sambal teri tempe petai and adjust the sweetness or saltiness if needed. Feel free to add more sugar or salt according to your preference. |
| 10. Serve and enjoy | Once everything is well-mixed and cooked to your liking, remove from the heat. Serve your Sambal Teri Tempe Petai with steamed rice, and enjoy the explosion of flavors. |
Tips:
- You can skip the tempe if you prefer just the teri for a lighter version.
- Adjust the number of chilies depending on how spicy you want the dish to be.
- Petai adds a distinctive bitter flavor, but you can omit it if it’s not to your liking.
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 10g |
| Carbohydrates | 15g |
| Fat | 10g |
| Fiber | 3g |
| Sodium | 300mg |
This savory sambal dish is perfect for those who love the bold and complex flavors of Indonesian cooking. With the crispy tempe, crunchy teri, and bitter petai, every bite offers a different texture and taste, making it an unforgettable culinary experience. Whether served on a busy weekday or as part of a festive meal, Sambal Teri Tempe Petai is sure to bring a burst of flavor to your plate!
