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:

Comments

Post a Comment

Popular posts from this blog

Dong Po Rou （东坡肉）

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...
Post a Comment
Read more

Canned braised pork belly (罐头扣肉）

  A must-have dish for the Lunar New Year is steamed braised pork ( 扣肉 ). Some people enjoy making braised pork with yam, while others prefer to use preserved veggies. The key to making braised pork is to boil the meat first, then deep-fry it, and finally steam it. The sauces are the key to enhancing the flavour of the braised pork with either yam or preserved veggies. Of course, choosing pork that is half-fat and lean pork belly tastes the best is also crucial.   You can choose how thinly you want the pork slices. I sliced my pork to a thinness of 10 to 15 mm thinness.  Another crucial tip is to just use wine and no water when preparing the braised pork. I'm using Shaoxing wine, and it's been proven that the more wine you use, the tastier and more fragrant the meat will be and that the meat will remain fragrant after stewing. As I mentioned, this braised pork needs to boil first, then be deep-fried.  For those who find frying meat is very troublesome , you can w...
Post a Comment
Read more

Ginkgo Bean Curd and Barley Sugar dessert (白果腐竹薏米糖水)

Do you miss this delicacy of Ginkgo Bean Curd and Barley Sugar dessert? When did you most recently enjoy or make it? Ginkgo, commonly known as ginkgo. It is very popular when used to cook bean curd sheets. I went to a dessert house two days ago. The waitress was serving this dessert to a young lady who was sitting next to me. I overheard that lady comment about that dessert is different from other dessert houses. So, I give it a go. I am not sure how it was different from other dessert houses. But it is different from what I had before. It is creamy, smooth, and rich in flavour. So, I am going to copycat this, and my family loves it so much. Especially youngsters who do not like any small chunks to chew on with liquid dessert. This dessert can be cooked on the stove or pressure cooker. There's a catch, though: Yuba sheets or bean curd sheet, also known as Fu Chuk, come in a variety of forms.   If you opt for making this dessert over a stove, need to choose the kind that disso...
Post a Comment
Read more