Balado Anchovy Tempeh

Ingredient

• 150 gr tempeh, sliced
• 50 g peanuts
• 25 gr field anchovies
• 2 lime leaves
• 2 bay leaves
• 2 cm galangal
• 1 tbsp tamarind water
• 1 tbsp brown sugar
• 1/4 tsp sugar
• 1/2 tsp salt
• 1/2 tsp mushroom stock
• Oil for frying

Ground spices

• 4 cloves of red onion
• 3 cloves of garlic
• 1 red chili
• 6 pieces of curly chili
• 2 pieces of cayenne pepper

How to make

• 1.Fry the tempeh, then set aside. Rinse the peanuts, fry, set aside. Rinse the field anchovies, fry, set aside.
• 2. Sauté the ground spices, enter the galangal, lime leaves and bay leaf, stir-fry the spices until fragrant, wilted and cooked.
• 3. Enter the tamarind water and brown sugar, stir until well mixed until the sugar dissolves. Add salt, sugar and mushroom broth. Stir well.
• 4. Enter the tempeh, peanuts and anchovies. Stir and cook until well mixed. Lift.
• 5. Ready to serve.

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