Tempeh with Anchovies Sambal
50 minutes
5 servings
Sambal Tempeh with Anchovies is a simple and scrumptious menu that loved by many Malaysian. It is able to stay good in fridge with an air-tight container for around 1-2 months and is good to eat directly or as a healthy snack.
Nutrition Value in 1 Serving
Calories
275.8 kcal
Carbohydrate
13.0 g
Protein
17.9 g
Fat
17.0 g
Sodium
774.2 mg
| Enough | Cooking oil |
| 150 g | Tempeh, thinly sliced |
| 100 g | Groundnuts |
| 60 g | Dried anchovies |
| 5 | Shallots, minced |
| 4 cloves | Garlic, minced |
| 2-3 tbsp | Chili paste |
| 3 tbsp | Chili sauce |
| 2 tsp | Vinegar |
| 2 tbsp | Water |
| 1½ tbsp | Brown sugar |
| 1 tsp | AJI-NO-MOTO® |
| 1/3 tsp | Salt |
- Heat oil, fry separately tempeh, groundnuts and anchovies until crisp. Drain and place on kitchen paper towels.
- Heat ¼ cup of oil, saute shallots and garlic until golden.
- Add chili paste, fry until oil rises to the top.
- Add chili sauce, vinegar, water, sugar, AJI-NO-MOTO® and salt. Cook on low heat.
- When mixture is thick, turn off heat. Then allow to cool slightly.
- Add fried ingredients, stir to combine then ready to serve. Can keep in airtight containers.
With the application of AJI-NO-MOTO®, it is able to reduce about 25% of sodium while maintaining the same deliciousness of the dish.
AJI-NO-MOTO® Recipes
