Resepi Sambal Tempe Ikan Bilis Kentang

Protolize 𝕯𝖎𝖌𝖎𝖙𝖆𝖑 𝕸𝖊𝖉𝖎𝖆

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Post on Dec 21, 2024

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Resepi Sambal Tempe Ikan Bilis Kentang: A Flavor Explosion!

Are you craving a delicious, savory, and spicy Indonesian dish? Look no further than Sambal Tempe Ikan Bilis Kentang! This recipe combines the earthy goodness of tempeh, the salty crunch of ikan bilis (dried anchovies), and the satisfying texture of potatoes, all coated in a fiery, flavorful sambal sauce. It's a simple yet incredibly satisfying meal that's perfect for lunch or dinner. Let's dive into this irresistible recipe!

Ingredients You'll Need:

This recipe is easy to adjust to your spice preference and the amount you need to feed your family or guests.

• Tempe: 200 grams, cut into cubes (choose firm tempeh for best results)
• Ikan Bilis (Dried Anchovies): 50 grams, rinsed and drained
• Kentang (Potatoes): 2 medium-sized potatoes, peeled and cubed
• Bawang Merah (Shallots): 6-8 shallots, finely chopped
• Bawang Putih (Garlic): 4 cloves, finely minced
• Cabe Rawit (Chili Peppers): 5-10 chilies, finely chopped (adjust to your spice level!)
• Cabe Merah Besar (Large Red Chilies): 2-3 chilies, finely chopped (for color and mild heat)
• Tomato: 1 medium-sized tomato, finely chopped
• Minyak Goreng (Cooking Oil): 3 tablespoons
• Gula Pasir (Sugar): 1 teaspoon
• Garam (Salt): 1 teaspoon (or to taste)
• Perasa (Seasoning): A dash of MSG (optional), or a pinch of chicken bouillon powder

Step-by-Step Instructions:

1. Preparing the Ingredients: Wash and prepare all your ingredients. Make sure the tempeh is cut into even-sized cubes for even cooking. Rinse the ikan bilis thoroughly to remove excess salt.

2. Frying the Ikan Bilis and Tempeh: Heat 1 tablespoon of cooking oil in a wok or large pan over medium heat. Fry the ikan bilis until fragrant and slightly crispy. Remove and set aside. Add another tablespoon of oil and fry the tempeh cubes until golden brown and slightly crispy. Remove and set aside.

3. Sautéing the Aromatics: Add the remaining tablespoon of oil to the pan. Add the shallots and garlic and sauté until fragrant and softened (about 2-3 minutes).

4. Adding the Chilies and Tomato: Add the chopped chilies and tomato to the pan. Sauté for another 2-3 minutes until the tomatoes soften slightly and release their juices.

5. Combining Everything: Add the fried ikan bilis and tempeh to the pan along with the cubed potatoes. Stir well to combine everything.

6. Simmering and Seasoning: Add the sugar, salt, and any other seasonings you prefer. Add a little water (about 2-3 tablespoons) if needed to help the potatoes cook. Simmer until the potatoes are tender (about 10-15 minutes), stirring occasionally to prevent sticking.

7. Serving: Once the potatoes are cooked and the sambal has thickened slightly, remove from heat. Serve hot with rice, as a side dish, or as part of a larger Indonesian meal.

Tips for the Best Sambal Tempe Ikan Bilis Kentang:

• Spice Level: Adjust the amount of chili peppers according to your preference. Start with fewer chilies and add more if you like it spicier.
• Crispy Tempeh: For extra crispy tempeh, pat the cubes dry with a paper towel before frying.
• Don't Overcrowd the Pan: Fry the tempeh and ikan bilis in batches to ensure they crisp up nicely.
• Fresh Ingredients: Using fresh ingredients will make a big difference in the overall flavor of the dish.

This Resepi Sambal Tempe Ikan Bilis Kentang is a fantastic way to experience the bold and vibrant flavors of Indonesian cuisine. Enjoy! Selamat Makan!