Sambal Tempeh, Ikan Bilis & Kacang Goreng

A popular malay dish which is spicy and delicious in taste.  It can be served as a side dish or as a complement dish to Nasi Lemak.  Some recipes include fried potatoes but I prefer to prepare it the traditional way.  This sambal is very spicy to my taste (I am not really a sambal eater) but it is just perfect for my two boys which is a pleasant surprise to me .... who is the Asian here?  If you prefer a not too spicy sambal, just reduce the dried chillies.

Ingredients (serves 4):
1 block tempeh
150 g peanuts (with skins)
50g ikan bilis (dried anchovies)
enough cooking oil for deep-frying (for tempeh & peanuts)

80 g dried red chillies, to be soaked in warm water and blended to a pulp
2 - 3 shallots, to be peeled and finely minced
2 pips garlic, to be peeled and finely minced

4 - 5 tbsp cooking oil
3 tbsp sweet chilli sauce
1 tsp sugar
salt to taste (note:  I did not use any salt as the anchovies are salty enough)

Method:
Slice tempeh into thin strips as shown below.

In a wok, heat enough cooking oil for deep-frying over medium heat.  Deep-fry the tempeh slices in portions until golden brown.  Remove to a tray which is lined with kitchen paper.  Then, add peanuts and deep- fry until cooked.  Do not over-fried peanuts.  Once done, remove to tray.

Pour out cooking oil into a metal bowl and leave just enough oil to shallow-fry the dried anchovies until they are golden in colour.  Remove to tray.

Clean out wok and heat 4 - 5 tbsp cooking oil over medium heat.  Stir-fry minced shallot and garlic until fragrant.  Then, add blended chillies, sweet chilli sauce and sugar.  Cook further until the oil separates.

Then, add fried tempeh slices to the sambal and stir carefully, followed by fried peanuts and anchovies.  Ensure that all ingredients are covered with sambal.

Serve as a side dish or as complement dish to Nasi Lemak.

Bon Appetit!