Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 1 board |
| Anchovies (Teri) | 1/4 cup |
| Chinese Petai / Lamtoro | To taste |
| Green Onions | To taste |
| Thai Basil | 1 bunch |
| Tomatoes | 1 |
| Spices: | |
| Red Shallots | 5 cloves |
| Garlic | 3 cloves |
| Bird’s Eye Chilies | 10 (adjust to taste) |
| Candlenuts | 2 |
| Fermented Shrimp Paste | 1 piece |
| Kencur (aromatic root) | To taste |
| Bay Leaves | A few |
| Galangal | A few slices |
| Salt | To taste |
| Flavor Enhancer | To taste |
| Palm Sugar | To taste |
Instructions
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Prepare the Tempe: Cut the tempe into bite-sized cubes and lightly fry along with the anchovies until they are golden, but not overly crispy.
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Make the Spice Paste: Blend the red shallots, garlic, chilies, candlenuts, fermented shrimp paste, kencur, and salt into a smooth paste.
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Sauté the Spices: In a pan, sauté the spice mixture until fragrant. Then, add galangal and bay leaves.
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Combine Ingredients: Incorporate the fried tempe and anchovies into the pan, along with the Chinese petai. Add just enough water to cover the mixture.
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Season: Stir in the flavor enhancer, palm sugar, and chopped tomatoes, cooking until the flavors meld together.
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Finish with Greens: Finally, add the chopped green onions and Thai basil. Taste and adjust the seasoning if necessary, cooking until the liquid reduces slightly to a semi-dry consistency.
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Serve: Once cooked, remove from heat and serve warm. Enjoy this delightful dish!
Happy Cooking!