Spicy Tempeh and Anchovy Stir-Fry: Sambel Goreng Teri Tempe
Sambel Goreng Teri Tempe Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 1 piece |
| Dried Anchovies (Ikan Teri) | 100 grams |
| Garlic | 3 cloves |
| Shallots | 7 cloves |
| Galangal (Laos) | 1/4 piece |
| Bird’s Eye Chili | 10 pieces |
| Red Chili | 3 pieces |
| Kaffir Lime Leaves | 3 leaves |
| Bay Leaves | 2 leaves |
| Brown Sugar | to taste |
| Granulated Sugar | to taste |
Instructions
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Prepare the Tempe and Anchovies: Begin by frying the tempe and dried anchovies separately until crispy. Drain on paper towels to remove excess oil. (It’s essential to keep them separate during frying!)
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Blend the Spice Mix: In a blender, combine 5 shallots, 2 cloves of garlic, 10 bird’s eye chilies, and the red chili. Blend until smooth.
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Prepare Aromatics: Crush the galangal and slice the remaining 2 shallots, 1 clove of garlic, and 1 red chili into thin pieces.
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Sauté the Spice Mixture: Heat some oil in a pan and sauté the blended spice mixture until fragrant.
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Add Aromatics: Once the mixture is nearly cooked, add the crushed galangal, sliced shallots, garlic, red chili, kaffir lime leaves, and bay leaves. Sauté until aromatic.
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Combine Ingredients: Add the fried tempe and anchovies to the pan, stirring gently to combine.
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Season: Sprinkle in salt, brown sugar, and granulated sugar to taste, adjusting as needed.
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Final Touch: For those who enjoy a sweeter flavor, feel free to add a splash of sweet soy sauce!
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Serve: Enjoy this delicious Sambel Goreng Teri Tempe as a side dish with steamed rice or as a flavorful accompaniment to your favorite meal.
This delightful recipe captures the essence of Indonesian cuisine, blending the savory flavors of tempe and anchovies with a spicy kick. Perfect for adding a burst of flavor to any dining experience!
