Skip to main content

Fried Tempeh, Anchovies & Peanuts with Sambal Sweet Chili LIME Sauce




Have you heard of tempeh? Traditional Javanese soy food called tempeh is created from fermented soybeans. Although it is Indonesian in origin, tempeh is becoming increasingly popular in western cuisine. It is also a well-liked vegetarian alternative to meat. Many Malaysians love this simple and delicious dish of sambal tempeh with anchovies and peanuts.

If you have not tried tempeh before or if you are looking for a new way to use this tasty ingredient. Check out this amazing recipe.


In this dish, tempeh, anchovies, and peanuts are fried till crispy and then coated with SAMBAL SWEET CHILI LIME SAUCE. The sweet chili LIME sauce is the fundamental component of this dish. Sweet Chili Paste, vinegar, oyster sauce, garlic, lime juice, and kaffir lime leaves make up the majority of the sauce's ingredients.  I cook the sauce until it is thickened, then toss the fried tempeh, peanuts, and anchovies with the sauce until all the pieces are coated well. How easy was that!!

The tempeh, peanuts and anchovies should taste sweet but not overly sweet, sour from the lime juice, salty and a little bit spicy and citrus flavour from the kaffir lime leaves and the lime juice really brighten it up a little bit of crunch from the coating but also sticky and tender.

This perfectly browned tempeh, peanuts and anchovies cooked in rich sweet chili sauce, bursting with flavour. I love pairing it with steamed rice.


INGREDIENTS

1 cup dried anchovies (50g)

1 cup raw shelled peanuts (80g)

2 packs tempeh (300g)

some sliced chilies

Some cooking oil

 

(Sambal sweet chili lime sauce)

2 tbsp Sweet Chili Paste

1 ½ tbsp vinegar

3 tbsp sugar

3 tbsp oyster sauce

3 cloves mince garlic

1 tbsp soy sauce

2 tbsp water

1 ½ tbsp lime juice

3-4 kaffir lime leaves, julienned and minced 





METHOD

1. Rinse and drain dried anchovies and peanuts. Use paper towels to pat dry.

2. Cut the tempeh into thin rectangular pieces.

3. Pour enough cooking oil into the wok together with the peanuts. On low heat, stir-fry the peanuts continuously. After the crackling sound disappears, remove it from the oil and drain it.

4. Continue by then deep-frying the tempeh, avoid overfilling the wok, fry in batches. After draining, set aside.

5. In the same wok with the remaining oil (add more oil as needed) in the wok, fry the anchovies, once the anchovies crisp up and turn a light golden brown, take the anchovies off the heat, drain on paper towel to remove access oil.

6. In a clean wok, combine all the sauce's ingredients, EXCEPT lime juice and kaffir lime leaves. Stir everything together and simmer over medium heat. Keep stirring until the sauce thickens.

6. Add the lime juice and kaffir lime leaves after turning off the heat. The heat of the sauce will help infuse the lime.

7. Put the fried tempeh, anchovies and peanuts into the sauce and toss them right away to make sure they are well coated. Serve immediately. ENJOY!!

 

 


Labels

Labels:

Comments

Post a Comment

Popular posts from this blog

Nyonya Sticky Rice Dumplings

This is my version of Nyonya Zongzi. The taste is very different from salty meat Zongzi. When the first time I taste it, it is incredibly tasty, it’s slightly spicy but not too sweet. It has a strong spice flavor due to the fact that of using whole coriander and white peppercorns which were toasted and grinded into powder form. The biggest difference between the regular Zongzi and Nyonya Zongzi is in the filling -- one’s savory while the other's sweet. The regular salty Zongzi normally includes pork belly in a big piece, mushrooms, dried shrimp, chestnuts and salted duck eggs. And include a lit bit of five spice powder for some fragrance. The Nyonya Zongzi includes braised minced pork, dried shrimps, candied winter melon, and the strong spice from the whole grinded coriander seeds and white peppercorns is the key to the greatest flavor. And it comes with a blend of sweet and savory, with aromatic spice notes and a hint of sweetness. The blue and off-white appearance with a ...
Post a Comment
Read more

Dragon boat sticky rice dumpling

  The International Dragon Boat Race’s launching ceremony was recently featured in the papers, and it was only then that I realized the Dragon Boat Festival was approaching. Worship, rice dumpling wrapping, and dragon boat rowing are all part of the Dragon Boat Festival. Of course, we must not forget that this event is also held to commemorate the sentiments of the patriotic poet Qu Yuan. I hope that this event goes off without a hitch and that the competing teams are well prepared for the battle to get a higher outcome! Women, on the other hand, are busy at home wrapping sticky rice dumplings (zongzi). INGREDIENTS (50 rice dumplings) 100 pcs bamboo leaves 50 bamboo strings 2kg long grain glutinous rice 1.5 kg pork belly 100g dried shrimps 25 pcs dried shiitake mushrooms (medium size) 50 dried chestnuts 50 pcs fresh salted egg yolks 3 pairs Chinese sausages 200g shallots 150ml vegetable oil SEASONING FOR PORK BELLY 6 tbsp light soya sauce 2 tsp salt 1/2 tsp sugar 1 tsp dark soya...
Post a Comment
Read more

Steamed Chicken With Cordyceps Flowers and Shitake Mushrooms （虫草花香菇蒸鸡）

Steam chicken is the easiest way of cooking with health benefits, and delicious flavor. Just simply marinate the bite sized pieces of chicken for minutes to obtain a basic flavor then steam for 20 to 25 minutes. That’s so simple. My husband loves steam food. This is due to the fact that steaming food is nutrient preservation, calorie and fat reduction. Additionally, it keeps the natural flavor to the maximum. Normally, I will add mushrooms, lily blossoms and black fungus for additional texture. For this recipe, I replace the lily blossoms with cordyceps flowers. It is a type of orange-yellow grass and it’s good for nourishing the lungs and kidneys, protecting the liver, nourishing skin and beauty, and improving immunity. It is extremely delicious when used to make soup or steam dishes! You don’t have to add water to the chicken, the marinade, chicken, and mushrooms release a broth-like mix of fluids that tastes amazing over rice. Are you drooling? This is an easy and delicious ...
Post a Comment
Read more