This Spicy Anchovies, Peanuts, and Tempeh is a condiment in a sweet, spicy, and sticky coating. It is wonderful served with rice and curry. | RotiNRice.com

Spicy Anchovies, Peanuts, and Tempeh

This Spicy Anchovies, Peanuts, and Tempeh is a condiment in a sweet, spicy, and sticky coating. It is wonderful served with rice and curry.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Side Dish
Cuisine: Malaysian
Servings: 4
Calories: 378kcal
Author: Linda Ooi

INGREDIENTS

  • 1 cup dried ikan bilis / anchovies (50g)
  • ½ cup raw shelled peanuts (80g)
  • 8 oz tempeh (cut into 1½ x 1 x ¼ inch pieces) (225g)
  • 3 tbsp vegetable oil
  • 2 tbsp gochujang (chili paste)
  • 1 tbsp brown sugar
  • 1 tbsp vinegar
  • 2 tbsp water
  • Salt to taste

INSTRUCTIONS

  • Rinse and drain ikan bilis. Use paper towels to pat dry.
  • Roast peanuts in a 350°F (180°C) oven for 12 to 15 minutes until lightly brown. Remove and set aside.
  • Heat a tablespoon of vegetable oil in a non-stick fry pan over medium heat. Place tempeh in a single layer and fry each side for about 4 minutes. Remove and set aside.
    Spicy Anchovies, Peanuts, and Tempeh-6
  • Add another tablespoon of vegetable oil. Fry ikan bilis for about 5 to 6 minutes until golden brown. Remove and set aside.
  • In the same pan, add the remaining tablespoon of vegetable oil. Cook chili paste for about a minute. Stir in brown sugar, vinegar, water, and salt. Add fried ikan bilis, roasted peanuts, and fried tempeh. Stir to get everything well mixed.
    Spicy Anchovies, Peanuts, and Tempeh-7
  • Remove and serve warm or at room temperature.

NUTRITION

Calories: 378kcal
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