Senin, 24 Januari 2011

sambal kering tempe

Dried Sambal Goreng Tempe (Photo: book 25 Recipes Sambal Fried Tofu & Tempe)

BECAUSE it's a fairly rich, spicy, sweet, and crispy fried tempeh-chili sauce is often used as a complement uduk yellow rice or rice. Although it looks simple, the menu is enough to enrich the pleasure of dining savory rice, plus another menu.

Material
400 gr tempe
Cooking oil to taste

Seasoning
6 pcs red onion
3 cloves garlic
6 pcs red chilli
2 pm galangal
3 bay leaves
1 stalk lemongrass
2 eyes tamarind
½ tbsp salt
100 gr palm sugar
1 teaspoon shrimp paste

Method:

1. Tempe thinly sliced and fried in oil until yellow.

2. Red onion, garlic, and finely sliced red chili, fried until dry.

3. Another spice paste, given a little water, added lemon grass, bay leaves, and galangal.

4. Enter the tempeh, stir until blended, dried after being picked up.

Recipe excerpted from the book 25 Recipes Sambal Fried Tofu & Tempeh by Kitchen Kirana (FTR)

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