Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan teri (anchovies) | 100 grams |
| Tempe | 1 block, diced |
| Cabe rawit (bird’s eye chili) | 10, sliced |
| Bawang putih (garlic) | 4 cloves, minced |
| Bawang merah (shallots) | 6, thinly sliced |
| Daun jeruk (lime leaves) | 4 leaves, shredded |
| Tomat (tomato) | 1, diced |
| Water | As needed |
| Salt | To taste |
Instructions
- Clean the Anchovies: Rinse the ikan teri thoroughly under clean water to remove any impurities.
- Fry the Tempe and Anchovies: In a skillet, heat oil and fry the diced tempe and anchovies until they are half-cooked and slightly golden.
- Prepare the Aromatics: Thinly slice the bawang merah, bawang putih, daun jeruk, and cabe rawit. Reserve 4 cabe rawit for later use.
- Sauté the Spices: In the same skillet, sauté the sliced aromatics until they soften. Add the crushed cabe rawit, a splash of water, and salt to enhance the flavor.
- Combine Ingredients: Gently fold in the fried tempe and ikan teri, ensuring everything is well-coated with the sautéed spices.
- Final Touches: Adjust seasoning to taste, allowing the dish to cook until the flavors meld together beautifully.
Serve this Oseng Teri Tempe warm, and enjoy a delightful blend of savory and spicy flavors that truly represents the essence of Indonesian cuisine!