fried seasoned tempe with peanuts and anchovies
200 gr tempe
100 gr peanuts
50 gr teri medan (anchovies), soaked
7 cloves of garlic
12 red rawits
3 cm lengkuas / galangal
3 jeruk purut leaves
1 tsp asam jawa, dissolved in 50 ml of water
1 tsp salt
Cut the tempe into thin slices / julienne. Cut the shallots, the garlic and the rawits into thin slices. Grate the laos.
Heat the oil in a pan and fry the teri, the peanuts and the tempe brown and dry and set aside.
Heat in a pan 2 tbsp oil and fry the shallots, the garlic, the rawits, the laos and the jeruk purut for 6 minutes. Then add the asam water and the salt and cook until the sauce has thickened.
Then mix in the tempe, the peanuts and the teri and serve.