Easy and Simple Crispy Tempeh, Anchovy, and Peanut Sambal

Name: Easy and Simple Crispy Tempeh, Anchovy, and Peanut Sambal
Cuisine: American
Ingredients: 1 block tempeh (I bought $0.50 worth), sliced into matchsticks; 1/4 cup peanuts; 1/4 cup anchovies; Spices; 5 shallots; 4 cloves garlic; 3 large red chilies; 7 bird's eye chilies (reduce if you prefer less spicy); 1 packet chicken bouillon; 3 tablespoons grated palm sugar; 2 tablespoons sweet soy sauce; 1 stalk lemongrass; 4 bay leaves; 4 kaffir lime leaves; 1 thumb-sized piece of galangal; Tamarind water, to taste

Sherend angelina @cook_7325739

Batu Malang

Whenever my husband packs mixed rice, this dish is never missed. It's so easy that I make it myself. You can store it in an airtight container for up to a month, and it still tastes the same. Give it a try 😉

Sherend angelina @cook_7325739

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Ingredients

1 blocktempeh (I bought $0.50 worth), sliced into matchsticks
1/4 cuppeanuts
1/4 cupanchovies
Spices
5shallots
4 clovesgarlic
3large red chilies
7bird's eye chilies (reduce if you prefer less spicy)
1 packetchicken bouillon
3 tablespoonsgrated palm sugar
2 tablespoonssweet soy sauce
1 stalklemongrass
4bay leaves
4kaffir lime leaves
1thumb-sized piece of galangal
Tamarind water, to taste

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Steps

1

Wash the anchovies thoroughly, then fry until crispy. Do the same with the tempeh and peanuts, then drain.
2

Fry until cooked, then blend all the spice ingredients except for the lemongrass, galangal, kaffir lime leaves, bay leaves, and palm sugar.
3

Return the blended spices to the pan, add the remaining spices, and cook until it bubbles. Add 2 tablespoons of sweet soy sauce and tamarind water.
4

Add the cooked anchovies, peanuts, and tempeh, then stir until evenly mixed and dry. Taste and adjust seasoning. Once done, store in an airtight container. Let it cool before sealing tightly to ensure it lasts longer.