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Collections of Indonesian recipes this time will be processed as typical food tempe especially in Java for the more varied and not boring. For that we will make satay generally uses meat as a base ingredients which we substitute with tempe.
Before making, let us refer to the ingredients first:
500 gram tempeBefore making, let us refer to the ingredients first:
3 tablespoons cooking oil
2 salam leaves
2 stalks lemongrass, pounded
400 ml coconut milk
15 satay sticks
As for the spice paste, the ingredients are:
8 pieces red chili
6 red onions
2 cloves garlic
2 cm galangal
1 teaspoon granulated sugar
1 teaspoon salt
1 / 2 teaspoon tamarind
3 eggs hazelnut
The steps of making are:
Steam the tempe, cut into dice-shaped about 3x3 inches, set aside.
Heat oil and sauté ground spices until fragrant, put bay leaves and lemon grass, stir-fry until cooked. Then enter the already steamed tempe, stirring until blended. Pour coconut milk into it, cook with small fire until the flavor is absorbed and the sauce is shrinking.
Remove and let cool. Stick 3-4 pieces of Tempe into satay sticks, grilled both sides until cooked and dry. Remove and serve. (For 15 sticks)
Steam the tempe, cut into dice-shaped about 3x3 inches, set aside.
Heat oil and sauté ground spices until fragrant, put bay leaves and lemon grass, stir-fry until cooked. Then enter the already steamed tempe, stirring until blended. Pour coconut milk into it, cook with small fire until the flavor is absorbed and the sauce is shrinking.
Remove and let cool. Stick 3-4 pieces of Tempe into satay sticks, grilled both sides until cooked and dry. Remove and serve. (For 15 sticks)
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Food Recipes
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