Crispy Long-Lasting Tempeh with Medan Anchovies and Peanuts

Name: Crispy Long-Lasting Tempeh with Medan Anchovies and Peanuts
Cuisine: American
Ingredients: 2 blocks tempeh; 3/4 cup peanuts (about 100 grams); 3/4 cup Medan anchovies (about 100 grams); Spices; 5 shallots; 3 cloves garlic; Red chili peppers, to taste; Bird's eye chili peppers, to taste; 2 tablespoons tamarind water; 1 teaspoon sweet soy sauce; 2 pieces palm sugar; 2 bay leaves; 3 kaffir lime leaves; 1/2 inch galangal, crushed; Salt, to taste; Sugar, to taste

Shinta Makarim @shintamakarim

Surabaya

This was one of my best-selling products back in the day. A real hit! 😁

Shinta Makarim @shintamakarim

Surabaya

This was one of my best-selling products back in the day. A real hit! 😁

Saved

Ingredients

2 blockstempeh
3/4 cuppeanuts (about 100 grams)
3/4 cupMedan anchovies (about 100 grams)
Spices
5shallots
3 clovesgarlic
Red chili peppers, to taste
Bird's eye chili peppers, to taste
2 tablespoonstamarind water
1 teaspoonsweet soy sauce
2 piecespalm sugar
2bay leaves
3kaffir lime leaves
1/2 inchgalangal, crushed
Salt, to taste
Sugar, to taste

Saved

Steps

1

Slice the tempeh as desired. Fry until crispy and dry (the oil will stop sizzling when the tempeh is dry). Fry the Medan anchovies until dry. Roast the peanuts until cooked.
2

Grind the shallots and garlic. Slice the red chili peppers and bird's eye chili peppers.
3

Heat a pan. Add enough oil and the ground shallots and garlic. Sauté until fragrant. Then add the kaffir lime leaves, bay leaves, galangal, and chili peppers. Lower the heat to avoid sneezing while sautéing 😁.
4

Add a little water, about 3 tablespoons (50 ml). Then add the palm sugar, salt, and sugar. Stir until the sugar dissolves and the water has mostly evaporated. Then add 2 tablespoons of thick tamarind water and sweet soy sauce.
5

Once it boils again, add all the tempeh, anchovies, and peanuts. Turn off the heat and stir quickly. Let it cool, then store in a jar. Guaranteed to stay crispy. 😁
Youtube: Shinta Makarim