All Food Recipes

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.