Sambalado Tempe Kentang Teri Pete

1 kg potatoes, peeled and diced

500 gram tempeh, cut into cube

5 pieces keffir lime leaves

1 pack (100 grams) anchovies, wash and fry until crispy

2 lemongrass stalks, crushed

2 stalks petai (stinky been), peeled and halved

2 tablespoons tamarind, add a little water

3 tablespoons granulated sugar

to taste Salt and pepper

3 tablespoon oil for saute

Ground Spices :

13 large red chilies (remove the seeds)

7 pieces red bird’s eye chilies (deepen on your spicy level)

3 large shallots

5 small tomatoe

After cutting, soak the potatoes in water for a while and drain

Heat oil in a pan. Fry the tempeh over medium heat until they are golden brown set aside and also same with the potatoe fry over medium heat until golden brown and set aside.

In the same pan heat a little oil and saute ground spices with lime leaves and lemongrass. Cook briefly for 6 minutes, then season with salt, sugar and pepper to taste. Add tamarind water.

Cook again until less water, Enter the potato and been. Stir well. Cook briefly until the spices are absorbed. Add anchovies and mix well. Turn off the heat and serve.