Oreg Teri Dan Tempe
Oreg Teri Dan Tempe is a delightful Indonesian dish that combines the savory flavors of crispy anchovies (teri) and tofu-like tempeh with aromatic spices and herbs. This recipe offers a harmonious blend of textures and flavors that can elevate any meal. Perfect as a side dish or a main course, this recipe is sure to impress your family and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 1 block |
| Dried anchovies (teri tawar) | 1 pack |
| Ginger (crushed) | A pinch |
| Galangal (crushed) | A pinch |
| Bay leaves | 2 leaves |
| Kaffir lime leaves | 2 leaves |
| Lemongrass (crushed) | 1 stalk |
| Palm sugar | 1 piece |
| Seasoning (MSG, sugar, salt) | To taste |
| Red curly chilies | 5 pieces |
| Bird’s eye chilies | 5 pieces |
| Red onions | 3 pieces |
| Garlic | 3 cloves |
| Tomato | To taste (optional) |
| Cooking oil | As needed |
Instructions
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Prepare the Spice Paste: Begin by boiling the red curly chilies and both types of onions (red onions and garlic) until softened. Once cooked, blend them together until you achieve a smooth paste.
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Fry the Tempeh and Anchovies: Cut the tempeh into bite-sized pieces. In a frying pan, heat oil over low heat and fry the tempeh pieces until golden brown and crispy. Next, add the dried anchovies and fry them until they are crispy as well. Take care to keep the heat low to avoid burning the ingredients. Once done, remove them from the pan and place them on paper towels to drain excess oil.
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Sauté the Spice Paste: In the same pan, add a little more oil if necessary. Sauté the blended spice paste over medium heat until fragrant. Then, add the crushed ginger, crushed galangal, kaffir lime leaves, bay leaves, and crushed lemongrass. Sauté these aromatics for another minute.
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Add Liquid and Seasoning: Pour in enough water to create a sauce, stirring to combine all the ingredients. Then, add the palm sugar, a pinch of salt, and your chosen seasoning (like MSG) to enhance the flavor. Taste the sauce and adjust the seasoning as needed.
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Combine Ingredients: Once the sauce is well-flavored, gently fold in the fried tempeh and anchovies. Stir everything together until the tempeh and anchovies are evenly coated with the aromatic sauce.
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Final Touches: If desired, you can add chopped tomatoes at this stage for extra freshness and flavor. Allow the mixture to simmer for a few minutes to let all the flavors meld together.
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Serve: Turn off the heat and transfer the Oreg Teri Dan Tempe to a serving dish. This dish is best served warm and can be paired with steamed rice or as a side to your favorite Indonesian dishes.
Enjoy your homemade Oreg Teri Dan Tempe, a flavorful dish that showcases the beautiful combination of spices and the unique taste of tempeh and anchovies!
