300 g tempe
100 g anchovy
100 g fried peanuts
20 g fried onions
Ground spices :
20 g red cayenne pepper
15 g curly red chili
50 g big red chili
15 g garlic
15 g shallots
30 ml cooking oil
50 ml water
Seasoning:
50 g brown sugar
5 g salt
8 g sugar
5 g chicken stock powder
20 g sweet soy sauce
Blend the spices into a paste.
Saute the paste for 10 minutes, using medium heat, stirring constantly.
After the paste is cooked, add water and seasoning. Stir until evenly mixed and the sugar dissolves.
Prepare a serving plate and transfer the Kering Tempe Teri Kacang to the serving plate.
Garnish with fried onions and serve.