Ingredients
| Quantity | Ingredient |
|---|---|
| 1 board | Tempe, cut into small pieces |
| 2.25 kg | Cuttlefish heads |
| To taste | Royco chicken seasoning |
| To taste | Salt |
| To taste | Palm sugar |
| 5 tbsp | Water |
Stir-Fry Seasoning
| Quantity | Ingredient |
|---|---|
| 7 | Thai bird’s eye chilies, thinly sliced |
| 4 | Red chilies, thinly sliced |
| 4 | Shallots, thinly sliced |
| 4 | Garlic cloves, finely minced |
| 1 | Onion, finely chopped |
| 1 | Tomato, cut into quarters |
| 2 | Green onions, thinly sliced |
| 2 | Bay leaves |
| 1 segment | Galangal |
Instructions
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Fry the Tempe: Heat oil in a pan and fry the tempe until it’s half-dry and golden. Set aside.
-
Prepare the Cuttlefish: Rinse the cuttlefish under running water, then soak in salted water for a few minutes. Fry until cooked through and set aside.
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Sauté the Aromatics: In the same pan, sauté the shallots and garlic until fragrant. Add the sliced chilies and onion, cooking until softened.
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Add Spices: Incorporate the galangal and bay leaves, then season with salt, Royco seasoning, and palm sugar. Stir to combine, then add the water to ensure an even distribution of flavors.
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Combine: Once the mixture reduces slightly, stir in the green onions, followed by the fried tempe and cuttlefish. Mix well to coat everything in the flavorful sauce.
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Serve: Enjoy this delicious stir-fry with steaming hot rice for an ultimate culinary experience!