Spicy Tempeh and Presto Bandeng in Balinese Sauce

Ingredients

• 2 pieces of presto bandeng (pressure-cooked milkfish)
• 1 block of tempeh
• 1 thumb-sized piece of galangal (smashed)
• 3 kaffir lime leaves (crushed)
• 1 stalk of lemongrass
• 1/4 teaspoon ground black pepper
• Salt, sugar, and chicken bouillon (Royco) to taste
• 200 ml water

For the Spice Paste:

• 8 red curly chilies
• 6 bird’s eye chilies
• 7 shallots
• 3 cloves of garlic
• 3 candlenuts
• 1/2 inch turmeric
• 1/2 teaspoon coriander seeds

Instructions

1. Prepare the Tempeh:

   • Slice the tempeh into thick triangle pieces.
   • Heat oil in a pan and fry the tempeh until it is halfway cooked. Remove and set aside.

2. Fry the Presto Bandeng:

   • Heat some oil and fry the presto bandeng until it is lightly browned and crispy. Set aside.

3. Make the Spice Paste:

   • Blend the red curly chilies, bird’s eye chilies, shallots, garlic, candlenuts, turmeric, and coriander seeds into a smooth paste.

4. Cook the Spice Paste:

   • Heat oil in a pan and sauté the spice paste until fragrant.
   • Add the kaffir lime leaves, lemongrass, and smashed galangal. Stir well.

5. Simmer:

   • Pour in 200 ml of water and reduce the heat. Let it simmer until it starts to bubble gently.

6. Combine Ingredients:

   • Add the fried tempeh to the pan, stirring to ensure it is coated with the spice mixture.
   • Gently add the fried bandeng, mixing carefully to coat the fish with the spices.

7. Season:

   • Add sugar, salt, and chicken bouillon to taste. Adjust the seasoning as needed and mix well.

8. Finish and Serve:

   • Allow the mixture to cook for a few more minutes, ensuring that the flavors meld together.
   • Remove from heat and serve hot.

Enjoy this flavorful Presto Bandeng with Tempe Bumbu Bali as a delightful and aromatic dish that pairs beautifully with steamed rice or as part of a larger meal.