Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 2 pieces |
| Shallots (bawang merah) | 9 cloves |
| Garlic (bawang putih) | 5 cloves |
| Red curly chili (cabai merah keriting) | 15 pieces |
| Bird’s eye chili (cabai rawit merah) | 5 pieces |
| Candlenut (kemiri) | 2 pieces (optional) |
| Tomato (tomat merah) | 1/2 |
| Salt (garam) | 1.5 teaspoons |
| Water | 1/2 glass |
| Sugar (gula putih) | 1 teaspoon |
| Cooking oil (minyak goreng) | 250 grams |
Instructions
- Prepare the Tempe: Cut the tempe into cubes and set aside.
- Wash the Aromatics: Rinse the shallots, garlic, and chilies thoroughly.
- Make the Paste: Grind the shallots, garlic, and chilies together until smooth, adding the salt to help with the grinding.
- Heat the Oil: In a pan, heat the cooking oil until hot.
- Fry the Tempe: Fry the tempe cubes until they turn golden brown. Once cooked, remove them from the pan and reserve some of the oil for the next step.
- Sauté the Spice Mixture: In the same pan, add the ground spice mixture and sauté until fragrant and cooked through. Then, add the water and sugar, stirring briefly.
- Combine: Add the fried tempe to the sautéed spices, mixing well. Don’t forget to adjust seasoning with your favorite flavor enhancer (if desired), and cook until the mixture is well-combined and the water reduces.
- Serve: Your Tempe Balado by Icha is ready to be served! Enjoy this spicy delight with steamed rice or as a side dish.
Happy cooking, everyone!