Tuesday, May 26, 2009
Dry Sambal Tempe Goreng
in very fine strips. Fry in plenty of oil. Drain.
Cut shallot very finely. Mash garlic and a hot pepper (
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 (
), tamarind juice and water. Simmer, add tempeh and remove from fire. Mix and serve hot or cold.
Peter Jan Haas
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