TEMPE TERI BALADO

Serves 1
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Directions

  1. 1Fry the tempeh until golden brown, don't let it get too dry or it will be hard.
  2. 2Fry the tempeh until golden brown, don't let it get too dry or it will be hard.
  3. 3Fry the tempeh until golden brown, don't let it get too dry or it will be hard.
  4. 4Fry the split anchovies until very crispy.
  5. 5Fry the split anchovies until very crispy.
  6. 6Fry the split anchovies until very crispy.
  7. 7Prepare the spice paste by blending red chilies, shallots, garlic, and oil until very smooth.
  8. 8Prepare the spice paste by blending red chilies, shallots, garlic, and oil until very smooth.
  9. 9Prepare the spice paste by blending red chilies, shallots, garlic, and oil until very smooth.
  10. 10Sauté the smooth spice paste until well cooked.
  11. 11Sauté the smooth spice paste until well cooked.
  12. 12Sauté the smooth spice paste until well cooked.
  13. 13Combine the fried tempeh, crispy anchovies, and cooked spice paste.
  14. 14Combine the fried tempeh, crispy anchovies, and cooked spice paste.
  15. 15Combine the fried tempeh, crispy anchovies, and cooked spice paste.

Ingredients

  • 1 large board tempeh
  • 1 large board tempeh
  • 1 large board tempeh
  • 100 gr split salted anchovies, soaked in warm water
  • 100 gr split salted anchovies, soaked in warm water
  • 100 gr split salted anchovies, soaked in warm water
  • 1 flat tsp chicken stock powder
  • 1 flat tsp chicken stock powder
  • 1 flat tsp chicken stock powder
  • 2 tsp sugar
  • 2 tsp sugar
  • 2 tsp sugar
  • 1 tsp seasoning
  • 1 tsp seasoning
  • 1 tsp seasoning
  • 25 pieces curly red chilies
  • 25 pieces curly red chilies
  • 25 pieces curly red chilies
  • 12 pieces shallots
  • 12 pieces shallots
  • 12 pieces shallots
  • 5 pieces garlic
  • 5 pieces garlic
  • 5 pieces garlic
  • 100 ml oil
  • 100 ml oil
  • 100 ml oil

Equipment

blenderfrying pan

Tips

  • Don't fry the tempeh too dry, it will be hard.
  • The anchovies must be fried until very crispy.
  • The spice paste should be really smooth, if possible blend it.
  • Sauté the spice paste until really cooked.