When I saw Treatntrick's post, I was determined to cook them as I really miss this dish. I ask Nina, my Indonesian friend where I can buy tempe in Doha and the next thing I know it, Nina sent it over to my house..Thank you very much Nina for the tempe..
Tempe is fermented soya bean normally packed in a banana leaf. Cut and fry them, add with some veges like long beans, fried taufoo and some fresh prawns with hot steaming rice and you have an amazing dish...
As usual I have made mine according to the things available in my kitchen.
Treatntrick's version.
4 hard tofu cubed and fried
4 tempe cubed and fried
1 tbs tamarind mixed with 1/2 cup of water
1 onions sliced
3 red chillies sliced
3 green chillies sliced
1 stalk lemon grass - slightly bruised
1 cm of lengkuas (galangal) bruised
10 long bean cut diagonally
1 cup of coconut milk
salt and sugar to taste
cooking oil
Grind into a paste
10 dry chillies soak to soften
8 shallots
3 cloves of garlics
1/2 inch of ginger
1 tsp of shrimp paste (optional)
Method
Heat oil and fry grinded chilly paste together with lemon grass and gallangal. Add in salt and sugar to taste, fry till fragrant and some water.
Add in the taufoo and tempe, mix well.
Pour in coconut milk and tamarind juice, stir well and simmer till gravy is fairly thick.
Add in sliced chillies, onions and long beans and cook further until the gravy is dry. Ready to serve.
p/s : I used birds eyes chilli instead and also fried anchovies and dried prawns and omitted long beans.
1 comment:
Thanks for trying dear, it came out really good, love the addition of fried anchovies in there..
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