Spicy Shrimp and Tempe Stir-Fry with Chicken Liver Delight
Tumis Tempe, Udang, and Ati Ampela
Ingredients
| Ingredient | Quantity |
|---|---|
| Shrimp | 1/4 kg (peeled and cleaned) |
| Tempe (small blocks) | 4 pieces |
| Chicken Liver and Gizzard | 2 pairs (optional) |
| Bird’s Eye Chili | 10 pieces (adjust to taste) |
| Shallots | 4 cloves |
| Garlic | 3 cloves |
| Salt | To taste |
| Sugar | To taste |
| Chicken Stock Powder | To taste (e.g., Royco) |
| All-Purpose Flour | For coating |
| Cooking Oil | As needed |
Instructions
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Prepare the Ingredients: Finely chop the bird’s eye chili, shallots, and garlic. Cut the tempe into cubes and the pre-cooked chicken liver and gizzard into bite-sized pieces. Ensure the shrimp is peeled and washed clean.
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Fry the Tempe: Coat the tempe cubes lightly with all-purpose flour, optionally dipping them in beaten egg white for better adhesion. Heat oil in a pan and fry the tempe until golden brown. Remove and drain on paper towels.
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Sauté Aromatics: In the same pan, sauté the shallots and garlic until fragrant and translucent. Add the chopped chili and cook until aromatic.
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Add the Shrimp: Introduce the shrimp to the pan first, allowing them to cook through before adding the liver and gizzard.
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Combine and Season: Gently fold in the fried tempe. Season with salt, sugar, and chicken stock powder to taste. Adjust the seasoning as necessary.
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Serve: Once everything is well combined and heated through, remove from heat and serve hot. Enjoy your flavorful Tumis Tempe, Udang, and Ati Ampela!
This dish is a delightful medley of textures and flavors, perfect for sharing with family and friends.
