Indonesian tempe recipes
Spicy Tempe and Cuwe’ Fish Stir-Fry Delight
Orek Tempe Ikan Cuwe’
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan cuwe (dried fish) | 1 basket (4 pieces) |
| Tempe | 1 block |
| Red shallots | 4 cloves |
| Garlic | 1 clove |
| Bird’s eye chili | 5 pieces |
| Sugar | to taste |
| Salt | to taste |
| Soy sauce | optional |
| Water | a splash |
| Cooking oil | for frying |
Instructions
- Begin by cutting the tempe into small cubes or thin strips, depending on your preference.
- Heat oil in a frying pan and fry the tempe and ikan cuwe’ until they are golden brown and crispy. Remove and set aside.
- In a mortar, grind the red shallots, garlic, and bird’s eye chili into a fine paste.
- In the same pan, add a little more oil if needed and sauté the ground spices until fragrant.
- Add a splash of water to the pan, then gently incorporate the fried ikan cuwe’ and tempe into the mixture.
- If desired, drizzle some soy sauce for added flavor.
- Taste the dish and adjust seasoning with sugar, salt, or any seasoning you prefer for the ultimate flavor profile.
- Serve hot and enjoy this delightful combination of tempe and dried fish, perfect for a cozy meal!
