Ingredients

The following ingredients have 4 Servings
  • 1 cup dried ikan bilis (/ anchovies (50g))
  • ½ cup raw shelled peanuts ((80g))
  • 8 oz tempeh ((cut into 1½ x 1 x ¼ inch pieces) (225g))
  • 3 tbsp vegetable oil
  • 2 tbsp gochujang ((chili paste))
  • 1 tbsp brown sugar
  • 1 tbsp vinegar
  • 2 tbsp water
  • Salt (to taste)

Instruction

  • Rinse and drain ikan bilis. Use paper towels to pat dry.
  • Roast peanuts in a 350°F (180°C) oven for 12 to 15 minutes until lightly brown. Remove and set aside.
  • Heat a tablespoon of vegetable oil in a non-stick fry pan over medium heat. Place tempeh in a single layer and fry each side for about 4 minutes. Remove and set aside.
  • Add another tablespoon of vegetable oil. Fry ikan bilis for about 5 to 6 minutes until golden brown. Remove and set aside.
  • In the same pan, add the remaining tablespoon of vegetable oil. Cook chili paste for about a minute. Stir in brown sugar, vinegar, water, and salt. Add fried ikan bilis, roasted peanuts, and fried tempeh. Stir to get everything well mixed.
  • Remove and serve warm or at room temperature.