Ingredients
| Ingredient | Quantity |
|---|---|
| Eggplant (Terong Ungu, small size) | 2 pieces |
| Fried Tempe | 2 slices |
| Sambal Terasi | |
| Red Bird’s Eye Chilies (Cabai Rawit) | 5 pieces |
| Grilled Shrimp Paste (Terasi) | 1 finger-length piece |
| Cherry Tomatoes | 2 pieces (or adjust with regular tomatoes) |
| Salt | to taste |
| Brown Sugar | to taste |
| Lime Juice | to taste |
Instructions
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Prepare the Eggplant: Slice the eggplants in half and grill them until cooked through, achieving a slightly charred exterior that enhances their flavor.
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Make the Sambal: In a mortar and pestle, combine the red chilies, grilled shrimp paste, and cherry tomatoes. Grind them together until you achieve a smooth paste, adding salt and brown sugar to taste.
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Assemble the Dish: Once the eggplants are grilled, gently mash them on top of the sambal mixture, allowing the flavors to meld beautifully.
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Serve: Present the TeTeP hot with a side of steaming rice, making for a delightful and aromatic meal that celebrates Indonesian flavors.
Enjoy your culinary journey with this deliciously spicy dish!