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.
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.
- 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.
- Remove and serve warm or at room temperature.
Nutrition
Calories: 378kcal
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