IndonesianCuisine

material:

500 ml vegetable oil
10 grains of red onion, thinly sliced
5 cloves garlic, thinly sliced
150 grams of dried anchovies dungarees fresh, clean
100 ml of coconut milk 1 / 2 coconut grated peeled
50 ml tamarind water
5 red chilies, seeded and sliced ​​thin oblique
10 pieces (300 gr) tempeh triangles (usually sold with a wrapper leaf or tempeh can be replaced with a plain box and cut into triangles), halved and baked while holding press until slightly bruised.


puree:

7 pieces of red chili sauce
3 cloves garlic
3 cm galangal young
1 stalk lemongrass, white part thinly sliced
2 tablespoons brown sugar comb
1 teaspoon salt


Complement:

200 g bean sprouts, cleaned, washed with boiled water



How to cook:

Heat oil, fry separately onion, garlic and anchovies. lift the drain

Reheat the remaining 3 tablespoons husband fry, saute ground spices until fragrant

Pour coconut milk and tamarind juice, stir until thick seasoning

Enter the red peppers, anchovies, onion, garlic and grilled tempeh, stir well

cook until cooked and serve warm with a complementary



for 6 servings, calories 165/serving