Crisp-fried tempe with dried anchovies

• 500 g (1 lb) tempe
• 250 g (½

Slice the tempe slab into thin pieces, then cut these into tiny squares. Put the crushed garlic and salt into the tamarind water, and marinate the tempe in this for 30 minutes. Discard the heads of the ikan teri. Peel and slice the shallots and garlic.

Drain the tempe and dry the pieces with kitchen paper. Heat the oil in a wok and deep-fry the tempe until crisp and golden brown. Don’t