Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 1 board (cut into 3 cm strips and fried) |
| Medan Anchovies | 1 handful (fried until crispy) |
| For the Spice Paste: | |
| Shallots | 4 (small) |
| Garlic | 2 cloves |
| Small Tomato | 1 (chopped) |
| Curly Red Chili Peppers | 8 (adjust to taste) |
| Bird’s Eye Chili Peppers | 5 (adjust to taste) |
| Shrimp Paste (terasi) | to taste |
| Salt | to taste |
| Sugar | to taste |
| Flavor Enhancer | to taste |
Instructions
- Begin by frying the tempe and Medan anchovies until they are crispy. Once done, set them aside on a paper towel to absorb excess oil.
- In a blender or food processor, combine the shallots, garlic, tomato, curly red chili peppers, and bird’s eye chili peppers, and blend until a smooth paste forms.
- Heat a pan over medium heat, add the spice paste, and sauté until the color deepens, indicating that it’s cooked through.
- Add the fried tempe and anchovies to the pan, stirring well to ensure everything is evenly coated and the flavors meld together.
- Allow the dish to cook for a couple more minutes, then turn off the heat, letting it rest to absorb the flavors.
Serve your Sambel Tempe Teri Medan warm, as a delightful accompaniment to steamed rice or as a flavorful addition to your meal. Enjoy!