Ingredients
| Ingredient | Quantity |
|---|---|
| Fried teri jengki (lightly cooked) | 100 grams (approx. 3.5 oz) |
| Tempe (cut into cubes, lightly fried) | 200 grams (1 block) |
| Red shallots (sliced) | 8-10 cloves |
| Red curly chili peppers (ground) | 8 pieces |
| Bird’s eye chili peppers (ground) | 5 pieces |
| Green onions (sliced, optional) | 1 stalk |
| Salt | 1 teaspoon |
| Granulated sugar | ½ teaspoon |
| Bouillon powder | ½ teaspoon |
| Cooking oil | 2 tablespoons |
Instructions
-
Heat the cooking oil in a frying pan over medium heat. Once hot, add the ground red chili peppers and sauté briefly, taking care not to let the shallots dry out.
-
Incorporate the lightly fried teri into the mixture, followed by salt, sugar, and bouillon powder. Stir well to combine, then taste and adjust the seasoning as necessary. If using, add the sliced green onions.
-
Once the flavors meld beautifully and the taste is to your liking, remove the pan from heat. Serve hot alongside warm steamed rice.
Enjoy this simple yet flavorful dish, and feel free to adjust the number of chilies based on your spice preference. Happy cooking! 😘