Spicy Tempeh and Anchovy Stir-Fry with Rendang Flavor
Balado Tempe Teri Goreng Rasa Rendang (Spicy Tempe and Anchovy Stir-Fry with Rendang Flavor)
If you’re craving a savory, spicy dish with a twist of traditional Indonesian flavors, this Balado Tempe Teri Goreng Rasa Rendang is the perfect choice! A harmonious blend of crispy tempeh, crunchy anchovies, and the bold, aromatic taste of rendang seasoning makes this dish irresistible. This easy-to-make recipe combines the hearty textures of tempeh with the delicious spiciness of balado sauce, making it a mouthwatering addition to any meal. Whether served with steamed rice or on its own, it’s sure to please.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tempe (fermented soy) | 2 blocks (cut into cubes) |
| Fresh anchovies (teri basah) | 1/4 cup |
| Garlic cloves | 5 cloves |
| Shallots | 5 shallots |
| Granulated sugar | To taste |
| Salt | To taste |
| Chicken bouillon powder (Royco) | To taste |
| Red chilies | 5 large red chilies |
| Bird’s eye chilies (cabe rawit) | 10 small bird’s eye chilies |
| Large ripe tomato | 1 medium-sized tomato |
| Rendang seasoning powder | 1 teaspoon |
| Optional: Petai (stinky beans) | To taste (optional for extra flavor) |
Instructions:
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Prepare the Tempeh and Anchovies:
- Cut the tempeh into small cube-sized pieces.
- Heat oil in a frying pan and fry the tempeh pieces until golden and crispy. Set aside.
- Fry the anchovies (teri) until they are crispy and slightly brown. This will give them a crunchy texture that complements the dish perfectly.
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Prepare the Balado Paste:
- In a blender or food processor, combine the garlic, shallots, red chilies, bird’s eye chilies, and the ripe tomato. Blend until smooth.
- Heat oil in a pan and sauté the blended paste until fragrant and cooked through.
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Season the Balado Sauce:
- Add sugar, salt, chicken bouillon powder, and rendang seasoning powder to the sautéed paste. Stir well and let it simmer until the sauce thickens and the flavors meld together.
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Combine the Ingredients:
- Once the sauce is ready, add the fried tempeh and anchovies to the pan. Stir gently, ensuring that the tempeh and anchovies are coated evenly with the flavorful sauce.
- If desired, you can add petai (stinky beans) at this stage for an extra layer of flavor and authenticity. This ingredient is optional but highly recommended for a deeper taste.
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Serve:
- Once everything is well mixed and the tempeh and anchovies are fully coated with the sauce, serve the dish hot with steamed rice or as a side dish.
This dish is perfect for those who enjoy bold, spicy flavors with a touch of savory and sweet. The tempeh provides a wonderful texture contrast, while the anchovies bring an extra crunch. The rendang seasoning adds depth and complexity, making this Balado Tempe Teri Goreng Rasa Rendang an unforgettable dish. Enjoy!
