Tuesday, May 26, 2009

Dry Sambal Tempe Goreng


Cut tempeh in very fine strips. Fry in plenty of oil. Drain.

Cut shallot very finely. Mash garlic and a hot pepper (rawit or madame jeanette).

Slice long red Spanish pepper (Indonesian: Lombok), only use the skin, discard the seeds. Spanish pepper is added just for the visual aspect.

Fry onion, garlic, Indonesian palm sugar and red pepper skin. Add salam leaf (daun salam), tamarind juice and water. Simmer, add tempeh and remove from fire. Mix and serve hot or cold.
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