Ingredients:
500 g (1 lb) tempe
1 slice terasi
5 shallots
5 kemiri (candlenuts)
2 cloves garlic
1 tsp ground coriander
1/2 tsp cumin
Salt
1 salam leaf or bay-leaf
3 cups santen (coconut milk)
2 tbs vegetable oil
Cut the tempe into thick slices. Grill the terasi, peel and chop the shallots, and pound these together with the kemiri and garlic. Add the coriander, cumin and salt, and mix all well together into a thick paste. Put this, with the salam or bay-leaf, into a wok, pour the santen over it, and put in the tempe slices. Simmer, uncovered, until the sauce is thick. Then add the 2 tablespoonfuls of vegetable oil. Continue cooking, stirring constantly, until the sauce is really thick. Serve hot.
Ingredients:
350 g (12 oz) tempe
Vegetable oil
For the marinade:
2 cloves garlic
2 shallots
1/2 cup tamarind water
Salt and pepper
Cut the Tempe into thick slices. Crush the garlic and shallots and mix these well with the tamarind water; add salt and pepper. Marinate the tempe in this for at least 50 minutes, turning the slices over several times.
Deep-fry the tempe slices until goden brown, and serve hot.
Ingredients:
350 g (12 oz) bean curd
1 small onion
2 cloves garlic
1 tsp ground coriander
1/2 tsp ground ginger
1 salam leaf or bay-leaf
A pinch of ground laos (galingale)
1 heaped tsp brown sugar
1/2 chilli powder
1 cup tamarind water
Salt
1 cup water
Vegetable oil
Cut the tempe into thick slice and slice the onion thinly. Now put all the ingredients (except, of course, the oil) into a saucepan, cover, and cook for 50-60 minutes or until dry. Take care that the contents of the pan do not burn. Leave everything to cool for a few minutes, then fry in hot oil, turning once. When the slices of tempe are nicely brown, serve them hot.
500 g (1 lb) tempe
250 g (1/2 lb) ikan teri (tiny dried anchovies)
5 shallots
3 cloves garlic
1 tsp ground ginger
1 tsp chilli powder or 1 tsp Sambal Ulek
Salt
Vegetable oil
For the marinade:
1 cup tamarind water
2 cloves garlic, crushed
1 tsp salt
Slice the tempe slab into thin pieces, then cut these into tiny squares. Put the crushed garlic and salt into the tamarind water, and marinate the tempe in this for 30 minutes. Discard the heads of the ikan teri. Peel and slice the shallots and garlic. (more…)
350 g (12 oz) tempe
8 shallots
2 cloves garlic
Vegetable oil
1/2 tsp chilli powder
2 tsp paprika
A pinch of brown sugar
Salt
Cut the tempe into thin small squares. Crush the shallots and garlic into a fairly smooth paste. Deep-fry the tempt in oil until it is golden brown and crisp; drain the slices, and keep them warm.
Put 2 tablespoonfuls of oil in a wok, fry the shallots and garlic paste for 1 minute, and add chilli powder, paprika, sugar, and salt. (more…)
Ingredients:
