Spicy Tempe With Ikan Bilis
2 cups oil for deep - frying
100 g peanut
1 packet tempe, cut into strips
300 g potatoes, peeled and cut into strips
100 g ikan bilis, washed
Spices ( pounded ) :
25 g dried chilies - soaked
4 shallots - removed skin
4 pips garlic - removed skin
2 tbsp assam paste, mixed with 4 tbsp water and squeezed out juice
Seasoning :
1 tbsp sugar
1/2 tsp salt
Method :
Put peanut into cold oil, then use medium low heat and fry until crispy. Dish and drain. Deep fry tempe, potatoes, ikan bilis in hot oil separately until golden brown and crispy. Dish and drain.
Leave 2 tbsp oil in work saute spices until fragrant. Add in all the ingredients, seasoning and stir fry until well mixed. Dish up and serve.
