Balado Tempe Teri Jengki
Experience the vibrant flavors of Indonesian cuisine with this delightful recipe for Balado Tempe Teri Jengki. This dish beautifully combines the nutty richness of tempeh with the savory crunch of teri jengki (small anchovies) in a spicy sauce that will awaken your taste buds. Perfect as a side dish or a main attraction, it’s sure to impress your family and friends!
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (cut into matchstick pieces) | 1 board |
| Teri jengki (small anchovies) | 1 handful |
| Water (for soaking) | As needed |
| Spice Paste: | |
| Red curly chilies | 6 pieces |
| Bird’s eye chilies (cabe rawit) | 3 pieces |
| Candlenut (kemiri) | 1 piece |
| Shallots (bawang merah) | 4 cloves |
| Garlic (bawang putih) | 2 cloves |
| Bay leaf (daun salam) | 1 leaf |
| Kaffir lime leaf (daun jeruk) | 1 leaf, remove the stem |
| Galangal (lengkuas) | 1 small piece, crushed |
| Water | As needed |
| Salt | To taste |
| Sugar | To taste |
| Chicken flavoring (optional) | To taste |
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | Approx. 150 |
| Protein | Approx. 10g |
| Total Fat | Approx. 8g |
| Saturated Fat | Approx. 1g |
| Carbohydrates | Approx. 12g |
| Dietary Fiber | Approx. 5g |
| Sodium | Approx. 400mg |
Instructions
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Prepare the Teri Jengki: Begin by soaking the teri jengki in hot water for about 10 minutes. This helps to soften the anchovies and reduces their saltiness. After soaking, drain and rinse them under cold water. Set aside.
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Fry the Tempe: In a hot pan, add enough oil to shallow fry the tempe pieces until they are golden brown and crispy. Remove from the pan and place them on a paper towel to absorb excess oil.
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Make the Spice Paste: In a blender or mortar and pestle, combine the red curly chilies, bird’s eye chilies, candlenut, shallots, and garlic. Blend until smooth. You can add a little water if needed to help blend the ingredients.
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Cook the Spice Paste: Heat a tablespoon of oil in a frying pan over medium heat. Add the blended spice paste and sauté until fragrant, about 3-5 minutes.
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Add Aromatics: Incorporate the bay leaf, kaffir lime leaf, and crushed galangal into the pan. Stir continuously until the leaves soften and the spices are well-cooked.
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Create the Sauce: Pour in enough water to create a sauce, allowing it to come to a gentle boil. Season with salt, sugar, and chicken flavoring, adjusting the taste to your preference.
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Combine Tempe and Teri Jengki: Once the sauce is simmering, gently fold in the fried tempe and let it cook for a few minutes. Allow the tempe to absorb the flavors of the sauce.
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Finish with Teri Jengki: Finally, add the teri jengki to the pan and stir well to ensure the anchovies are coated with the spicy sauce. Cook for an additional 2-3 minutes until the teri jengki are evenly mixed.
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Serve: Transfer the Balado Tempe Teri Jengki to a serving dish and enjoy it warm. This dish pairs beautifully with steamed rice and can be served as part of a larger meal or enjoyed on its own.
Indulge in this delightful fusion of flavors that embodies the heart of Indonesian cooking. Whether you’re a seasoned chef or a kitchen novice, Balado Tempe Teri Jengki is a dish that brings joy and warmth to any table. Enjoy!
