+Materials
1 1/2 boards tempe
Ground spices:
1/2 fruit galangal
8 red onions
2 tablespoons minced garlic
Ingredients for pan:
1 stalk lemongrass
4 bay leaves
oil to taste
Ingredients for boiled:
1 liter water
4 pieces of small size brown sugar
1/2 wrap Madura acid
100 ml of water to dissolve the acid Madura
Spices:
2 tablespoons soy sauce
2 tablespoons salt
pepper to taste +
Move
Prepare the ingredients above in a separate container.
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Cut the tempeh size of the box or to taste
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Clean the skin with a spoon galangal, geprek until destroyed. Peel the onion skin. Put all ingredients into a blender spices, then blend until smooth.
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Prepare a pan, put oil and pour spices stir-fry until fragrant. Put ingredients to pan and stir-fry back.
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Give water, input material for boiled and spices. Taste test
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After a tasty, freshly tempeh enter into it. And heat over low heat, and wait until the water recedes
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After receding, turn it off and let stand briefly 30 minutes to allow the flavors to infuse.
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Heat the pan and let oil. Once hot, add the tempeh medium heat. Fry about 5-6 minutes while submerged.
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Keep footed (but actually scorched a little give a bitter taste delicious). Lift and serve with chili sauce .. Steady! Her sweet and spicy flavors make the tongue is swaying :)
