Dried Sambal GorengBECAUSE it's a fairly rich, spicy, sweet, and crispy fried tempeh-chili sauce is often used as a complement uduk yellow rice or rice. Although it looks simple, the menu is enough to enrich the pleasure of dining savory rice, plus another menu.
Material400 gr tempeCooking oil to taste
Seasoning6 pcs red onion3 cloves garlic6 pcs red chilli2 pm galangal3 bay leaves1 stalk lemongrass2 eyes tamarind½ tbsp salt100 gr palm sugar1 teaspoon shrimp paste
Method:
1. Tempe thinly sliced and fried in oil until yellow.
2. Red onion, garlic, and finely sliced red chili, fried until dry.
3. Another spice paste, given a little water, added lemon grass, bay leaves, and galangal.
4. Enter the tempeh, stir until blended, dried after being picked up.
