Spicy Tempe Stir-Fry: A Flavorful Indonesian Delight

Ingredients:

Ingredient	Quantity
Tempe	1/2 block (adjust as needed)
Red chili peppers	6 pieces
Bird’s eye chili peppers	4 pieces
Shallots	4 cloves
Garlic	2 cloves
Ginger	A pinch (about the size of a fingertip)
Tomato	1/2, diced
Green chili peppers	3 pieces (optional)
Salt	3/4 teaspoon
Water	As needed
Cooking oil	For frying

Instructions:

Begin by cutting the tempe into small cubes, ensuring that the pieces are uniform for even cooking.
In a mortar and pestle or food processor, finely grind the red chili peppers, bird’s eye chili peppers, shallots, garlic, ginger, and the green chili peppers (cut diagonally). Add the diced tomato and blend until you achieve a smooth paste.
Heat the cooking oil in a skillet over medium heat. Once the oil is hot, carefully add the tempe cubes and fry them until they are golden brown and crispy. This should take about 5-7 minutes.
After frying the tempe, remove them from the pan and set them aside. In the same skillet, add the ground spice mixture. Sauté the spices until fragrant, which should take about 2-3 minutes.
Add the diced tomato and green chili peppers to the sautéed spices, cooking until the tomato begins to soften.
Season the mixture with salt, and if desired, feel free to add a dash of sugar or other flavor enhancers to taste. Pour in enough water to create a slightly saucy consistency, and stir to combine.
Carefully return the fried tempe to the skillet, allowing them to soak up the flavors. Let the dish simmer for a few minutes until the sauce reduces slightly.
Once the desired consistency is achieved, remove from heat and transfer the Tumis Tempe Pedas Alahoyy to a serving dish.
Serve hot as a delightful accompaniment to steamed rice, and enjoy the bold and spicy flavors. Bon appétit!

Nutritional Information:
(Adjust based on specific ingredients used and serving sizes.)

Enjoy making this spicy and delicious dish that brings a vibrant touch to your table, perfect for sharing with family and friends!