Tempeh and shrimp in chillies sauce

I served the dish last month when we had a small gathering at home. The dish is a bit spicy due to the hot chilles but also kind of sweet and sour. It was one of the favourite that night. I don't know why, perhaps my Indonesian guests really missed that taste of pedas (hot n spicy) as we said it in bahasa.

The dish usually served as side dish, yes we like that term of campur (mixed). For example we have nasi rames or nasi campur (which is a food platter with rice, chicken curry or beef rendang, a bit of eggs, veggies and sambal and not to forget the crunchy "krupuk" or shrimp crackers).

I find it funny sometimes when my hubby and I ate Indonesian food. The way he ate the platter is really steps by step, I mean he will finish either the eggs, then the meat and the veggies and lastly the rice. So I try to educate him a bit by explaining that the way we eat the Indonesian food is to scoop bit of the rice and something else on the plate. This way will maximized the taste. Thus if he eats the sambal (chillies paste) the hot from the chillies will reduce a bit when it is mixed with the rice. So he is learning now :)

Allright, so let's do this tempeh and shrimp in chillies sauce!

Ingredients:

1 pounds of peeled shrimp

1 block of tempeh; sliced thinly or diced, add a bit salt.

4 shallots sliced thinly

4 garlics finely minced

1 medium sized of tomatoes; sliced thinly

2 cm ginger finely minced

2 scallions chopped 

2 tbs soy sauce

2 tbs rice vinegar or juice from 1/2 lime will do

6 thai chilles coarsely grind

Vegetable oil to fry

Direction

Heat the pan and add 10 tbs vegetable oil. Fry the tempe till it cooked then put onto a plat and discard all excess oil, then add 5 tbs of vegetable oil (if necessary) add the shrimp in till it turned pink and done. Set aside.

Heat 5 Tbsp oil in wok. Then add the garlic, shallots, ginger, and the chilles, stir it till fragrant. Add the diced tomatoes then the soy sauce and rice vinegars, sprinkle the scallions slices. When it's done turn off the heat and put the fried tempeh and shrimp in. Mix them well and serve.