Green Chili Sambal with Tempe and Stink Beans
Ingredients
- 1/2 block tempe
- 2 clusters stink beans, peeled
- 3 tablespoons anchovies (Medan style or crispy)
- 20 large green chilies (can use curly green chilies)
- 6 shallots
- 2 cloves garlic
- 1 tablespoon tamarind juice
- Sugar, to taste
- Salt, to taste
- Stock powder, to taste
- Oil, for frying, as needed
Preparation
Wash the chilies thoroughly, then blend them without adding water. Fry the anchovies and drain them.
Cut the tempe into thin slices and fry until crispy. Drain.
Grind the shallots and garlic. Sauté until fragrant. Add the stink beans and stir-fry until slightly wilted. Add the blended chili mixture. Add a little water, then incorporate sugar, salt, tamarind juice, and stock powder. Add the anchovies and tempe. Stir briefly and adjust the seasoning to taste.
Serve.
Notes
If you want the chilies to retain a fresh green color, before blending, boil them for about 1 minute in boiling water with a little salt and baking soda, then drain and blend.
