Crispy Tempeh and Anchovy Recipe: A Savory Indonesian Snack for a Healthy Diet in America

 

Crispy Tempeh and Anchovy Recipe: A Savory Indonesian Snack for a Healthy Diet in America

Crispy tempeh and anchovy is a savory snack that is not only delicious but also high in protein and easy to prepare with ingredients available in America. Perfect as a rice side dish, salad topping, or a healthy snack for low-carb and vegan diets, this recipe is designed to delight your taste buds while supporting a healthy lifestyle and meal prep.



How to Make Tempeh at Home


What Is Crispy Tempeh and Anchovy?


Crispy tempeh and anchovy is a traditional Javanese dish that is shelf-stable and often served during Lebaran or as a weekly staple. The combination of crispy-fried tempeh with small anchovies and palm sugar spices produces an addictive umami flavor. In America, this recipe can be adapted for various lifestyles, such as:


  • Vegan-Friendly: Replace anchovies with peanuts for a plant-based alternative.

  • Low-Carb Diet: Opt for organic, minimally processed tempeh.

  • Meal Prep: Store in an airtight container for up to 2 weeks for convenient meal preparation.






Ingredients (For 4 Servings)


200 grams of tempeh

(Available at Whole Foods or Asian stores like H Mart)

50 grams of dried small anchovies

(Find them in the Asian seafood section or purchase online via Amazon)

3 cloves garlic, finely minced

5 red curly chilies, sliced diagonally (or 1 teaspoon chili powder)

2 kaffir lime leaves

2 tablespoons tamarind water

(Alternative: 1 teaspoon apple cider vinegar)

3 tablespoons palm sugar

(Can be substituted with 2 tablespoons maple syrup + 1 teaspoon molasses)

1 teaspoon salt

Cooking oil as needed






How to Make Crispy Tempeh and Anchovy in 30 Minutes


1. Prepare the Tempeh:

Slice the tempeh into thin, matchstick-like pieces, then fry in hot oil until golden yellow. Drain on paper towels.


2. Prepare the Anchovies:

Soak the anchovies in warm water for 5 minutes to reduce their saltiness, then drain and fry for 2 minutes until crispy.


3. Sauté the Spices:

Heat 2 tablespoons of oil in a pan. Sauté the garlic and chilies until fragrant, then add the kaffir lime leaves, tamarind water, and palm sugar. Stir continuously until the sugar dissolves and the sauce thickens into a caramel-like consistency.


4. Combine All Ingredients:

Turn off the heat and add the tempeh and anchovies to the pan. Mix well until all the ingredients are evenly coated with the spice mixture.


5. Storage:

Once cooled, store the crispy tempeh and anchovies in an airtight glass jar. This recipe can last up to 2 weeks without refrigeration.







5 Creative Ways to Serve Crispy Tempeh and Anchovy


1. Salad Topping:

Sprinkle over a kale salad or mix with fresh vegetables and an avocado dressing.


2. Healthy Rice Bowl:

Serve with brown rice, edamame, and sriracha mayo for a savory, spicy kick.


3. Taco Filling:

Use as a taco filling along with cabbage slaw and add guacamole for a fusion of Mexican and Indonesian flavors.


4. Omelet Mix-In:

Mix into an omelet with cheddar cheese for a nutritious breakfast.


5. Trail Mix Snack:

Combine with almonds and dried cranberries for a perfect hiking or on-the-go snack.







Tips for Perfect Crispy Tempeh and Anchovy


Choose High-Quality Tempeh:

Ensure the tempeh is fresh, not slimy, and has a nutty aroma.


Control the Saltiness:

Soak the anchovies for 5-10 minutes before frying to reduce their saltiness.


Integrate the Spices Well:

Make sure the palm sugar is fully dissolved and well incorporated with the aromatics so that the spice mix doesn’t clump.

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