Tempe Oseng Jamur Tiram

Oyster Mushroom Tempe Oseng

Material:
250 grams tempeh, fried 2 × 1 ½ x1 ½, fried shell
100 grams oyster mushrooms, cut into 1 cm
6 red onions, sliced
2 cloves garlic, sliced
2 bay leaves
2 cm galangal, smashed
2 large green pepper, cut into oblique
1 tablespoon soy sauce
½ teaspoon salt
½ teaspoon nutmeg powder
100 ml water
2 tablespoons cooking oil
Oil for frying
Directions:
1. Saute garlic, onions, green peppers large, bay leaves, and galangal until fragrant.
2. Enter the flat oyster mushrooms and tempe.Aduk. Season sauce, salt, and nutmeg powder. Mix well.
3. Add air.Aduk average. Cook until absorbed


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