Tempe and Spicy Potatoes without Tomato
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 1/2 block |
| Potato | 1 medium |
| Red Curly Chili Peppers | 5 pieces |
| Bird’s Eye Chili | 4 pieces |
| Garlic | 3 cloves |
| Red Shallots | 4 pieces |
| Green Chili | 1 piece |
| Shrimp Paste (Terasi) | A pinch |
| Salt | To taste |
| Sugar | To taste |
| Flavor Enhancer | To taste |
Instructions
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Prepare the Ingredients: Thinly slice the tempe and potato into thin pieces. Heat oil in a frying pan and fry them until lightly crispy; set aside.
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Make the Spice Paste: In a mortar, blend the red chilies, garlic, red shallots, and shrimp paste until smooth. Season with salt and sugar according to your taste.
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Sauté the Spice Mixture: In the same pan, add a little oil and heat it. Pour in the blended spice mixture and sauté until fragrant. Add the sliced green chili and stir well.
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Combine Ingredients: Add the fried tempe and potatoes into the pan, mixing until evenly coated with the spices. Adjust flavor with a seasoning enhancer as desired.
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Final Touches: If the mixture looks dry, add a splash of water and a little more oil to keep it moist. Taste and adjust seasoning if necessary.
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Serve: Once well combined, remove from heat and serve hot. Enjoy this flavorful dish with rice!
This delicious combination of tempe and potatoes, enlivened by a medley of spices, is perfect for any meal. Enjoy the unique flavors!
