Ingredients :
- 400 gr tempe (1 stick), cut into the box to taste
- 1 liter coconut water
- 150 gr brown sugar (to taste), shaved
- 2 bay leaves
- 1 section galangal, crushed
- 1/2 tsp tamarind chutney
- GROUND SPICES
- 6 pcs shallots
- 4 cloves garlic
- 2 pcs candlenut
- 1 tsp coriander
- 3 stalks lemongrass, white grab and then crushed
- to taste Salt
Method :
- Boil the coconut water along with ginger, bay leaves and tamarind chutney.
- Once boiling, add tempeh and ground spices. Stir briefly.
- When boiling again, put in brown sugar. Stir again, and cook until the water is reduced (just a bit) and the seasoning is absorbed. Remove and drain tempeh.
- Fried tempeh briefly over medium/high heat (no need to fry too long, because basically tempe is already cooked).
- Serve as a complement to the main dish.
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