Crunchy Tempeh-Anchovy (Kering Tempe-Ikan Teri)

Sunday, November 11, 2007

A friend of us bought 4 packages of dried anchovy last week and I got frozen tempeh in the freezer. Today I decided to make kering tempe-ikan teri (Crunchy tempeh-anchovy). In Indonesia, usually we eat it with yellow rice (nasi kuning) or savory rice (nasi uduk). But I had a little time to cook before Christian went home from work, so I did not make the yellow rice nor savory one, we are going to eat it with steam rice.

- 1 block of tempeh, cut it 1x4cm, fry until brown
- 300gr dried anchovy, fry until brown
- 6 cloves small red onion, slice thinly
- 6 cloves garlic, slice thinly
- 6 chili paddy or bird's eye chili, slice thinly
- 4cm of galangal, cut into 4
- 4cm of ginger, cut into 4
- 5 Indonesian bay leaves
- 1 block/cylinder of palm sugar, grate it
- 2 tsp of tamarind, mix it with 100ml hot water, discard the seed and skin
- salt
- sugar
- oil for frying

In a pan, saute garlic and onion with a little bit oil for 1-2 minutes. Add chili, galangal, ginger and bay leaves. Continue to saute for another 1minutes. Add the tamarind mix and palm sugar. Stir it evenly, until all the sugar dissolved. Add the fried tempeh and anchovy. Lower the heat and continue to stir until all the liquid absorbed. Add salt and sugar to taste.


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