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!!

 

 


Comments

Popular posts from this blog

Fried Taro Puff Dumplings (Woo KOK 芋角)

Taro puff dumplings or Woo Kok ( 芋角 ) are another must-eat snack when you go to a restaurant. The outside is honeycomb-shaped, and the inside is soft and smooth. Even if you go to a restaurant to eat, not every restaurant makes them crispy. And for that reason, I decided to learn how to make this snack. Someone once told me, because of the complicated workmanship, it is difficult to make at home. She advised me not to spend effort on it. If you know me well, I always like to challenge my limits. Today, I will show you how to make them! The fillings of taro dumplings must contain pork, dried shrimps, and mushrooms! The filling can be prepared one day ahead. The dumpling skin is made of taro paste. I am using Areca taro ( 槟榔芋 ). It has a tough, brown exterior with an interior that is white/beige in color with purple flecks. The ideal taro for this recipe will be more mature and starchier. The hardest and most tiresome step of the entire process is frying Woo Kok. A crispy crust w...

Steamed Spareribs With Sand Ginger (沙姜蒸排骨)

Steamed spareribs with sand ginger is a delicious Cantonese dish. The main ingredients are spareribs and sand ginger. Sand ginger, also known as galangal, is a spicy spice that adds a unique flavor to this dish. It is one of four types of galangals, a rhizome in the ginger family. Fresh sand ginger is paler in color on the inside and woodier and coarser in texture than standard ginger. As a result, it is more difficult to peel and grate.  So, I just cleaned it with a tiny brush and chopped it with the skin. Fresh sand ginger might not be available at other places, so they will powder form instead. When dried, the flavor becomes a little less intense. I love how the fresh sand ginger tastes when combined with other spices or ingredients to create the sauce for meat. Apart from the ribs, I also add glass noodles and yuba or dried tofu skin. The ribs, glass noodles and dried tofu skin absorb all the sauce, enhanced by the flavor of sand ginger and oyster sauce. You can use san...

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 ...