Ingredients
| Ingredient | Quantity |
|---|---|
| Medium tempe (tempeh) | 2 pieces |
| Red bird’s eye chilies | 10 pieces |
| Curly red chilies | 10 pieces |
| Peute (green eggplant) | 2 pieces |
| Fresh red tomatoes | 2 pieces |
| Shallots | 7 cloves |
| Garlic | 2 cloves |
| Asam sunti (sour tamarind) | 1 piece |
| Salt | To taste |
| Water | As needed |
| Cooking oil | As needed |
Instructions
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Begin by cutting the tempeh into small cubes. Heat oil in a pan and fry the tempeh until it’s half-dried. Once done, remove and drain the excess oil.
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In a blender or food processor, blend together the red bird’s eye chilies, curly red chilies, shallots, and garlic until smooth. Heat oil in a pan, add the blended mixture, and sauté until fragrant. Pour in enough water to create a sauce, then season with salt and add the tamarind.
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Carefully add the previously fried tempeh and the fried peute to the sauce. Stir well to combine, ensuring all the ingredients are evenly coated. Remember to taste and adjust seasoning for that ultimate flavor!
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Once everything is cooked through, remove from heat and serve hot. Enjoy this delightful Balado Tempe Peute as a vibrant side dish or a main highlight of your meal!