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Ingredients
- Serves 2-4 people
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
Kering Tempe Teri Kacang (Peanut Anchovies Tempeh)
Kering Tempe Teri Kacang is often added to the ceremonious “Nasi Kuning”, yellow colored rice shaped into a cone, symbolizing gratitude. A central Javanese favorite, this dried tempe is prepared by cooking the tempe until it forms caramelized crystals so that the tempe will stick together. The philosophical meaning behind the anchovies in the ceremonious Nasi Kuning represent having a good relationship with family and neighbors.
- 30 min
- 15 min
- 15 min
- 3 steps
- 16 Ingredients
- 3 steps
- 16 Ingredients
- 30 min
- 15 min
- 15 min
Directions
-
Fry the tempe and anchovies
- Cut tempe 1 cm wide and ¼ cm thick.
- Fry the tempe until golden brown then set aside.
- Fry the anchovies until golden brown then set aside.
- Cut tempe 1 cm wide and ¼ cm thick.
-
Blend the spices
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.
-
Add peanuts, anchovies, and tempe
- Add peanuts, anchovies, and tempe. Stir until everything is well combined. Then remove and set aside.
Plate and Serve!
Prepare a serving plate and transfer the Kering Tempe Teri Kacang to the serving plate.
Garnish with fried onions and serve.
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Ingredients
- Serves 2-4 people
-
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
Nutrition
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