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!!

 

 


Comments

Post a Comment

Popular posts from this blog

Steamed Ma Lai Gou （马来糕）

-
Image
  Today I will share with you how to make Malay kuih also known as “Ma Lai Gao”.   A steamed sponge cake from Malaysia, drew inspiration from British cakes. Later, Cantonese chefs modified it to become what we now know as dim sum. Traditionally, Ma Lai Gao's starter dough takes 24 hours to prepare. I'll show you how to make Ma Lai Gao quickly and easily today without losing out on texture or flavour. In fact, the appearance of “Ma Lai Kou” is very ordinary, not much different from ordinary cakes on the market, but its preparation method and texture are worth learning from. Because it is a fermented flour product, it has a soft and smooth texture. This recipe doesn't require baking, and the preparation of “Ma Lai Gao” is very simple, and the ingredients are divided into dry and wet. The wet ones are milk and eggs, while the dry ones are powdered ingredients. To put it simply, stir the wet ingredients evenly first, then slowly add the dry ingredients, ferment and then s...
Read more

Baked Cassava or Tapioca Cake （烤木薯糕）

-
Image
Cassava or tapioca cake can be prepared in several methods, including baking, steaming and wrapping in banana leaves. It can be made with or without eggs and with or without butter. Today, I am going to share how to bake cassava or tapioca cake. Tapioca cake is very easy to make, whether to steam or to bake. The only tedious part is grating. I used to grate them into fine silk manually. But now I blend them with Thermomix to paste form. If you are using a regular blender, add a little water to the blender to blend it together. This cassava cake has a beautiful burnt skin on top and dense golden color inside. My daughter thought it was burnt cheesecake. The texture is soft but firm and not too sticky compared to the steam type. Every bite taste of cassava, coconut milk and the burnt aroma. Not overly sweet and greasy. If using a blender, cut the tapioca into smaller chunks, then carefully cut out the tough, fibrous core from the middle of each piece using a knife.   Once the t...
Read more

Dong Po Rou （东坡肉）

-
Image
Dong Po Rou （东坡肉） – wine braised pork belly. It’s rich and savoury, tender that melts into your mouth. Traditionally, the pork belly is pan-fried before being braised or stewed for one to one and a half hours on low heat. Some of the recipes even call for steaming for an additional half an hour after stewing. It is very time-consuming. But as you are aware, I enjoy making recipes simpler without compromising the taste. You, too, I'm sure. Therefore, I skipped the pan-frying step and proceeded directly to braising the pork after blanching it, and then continued to cook with a pressure cooker. Don't worry; the dish's flavour remains unaffected. I'm hoping this simplified method may come in handy for your regular cooking. Trim off the edges of the pork and cut it into 3x3 cubes. Tie cooking twine around each cube. This will assist the cubes in keeping their form while cooking. If the pork that you bought is at the mid portion of the belly is ideal, there is a nice bala...
Read more