Skip to main content

Tempe Penyet

Tempe Penyet
Material:


* 150 grams tempeh, fried
* 2 large red chilli
* 8 pieces red chili sauce
* 2 teaspoons shrimp paste cooked
* Salt to taste
* 1 tomato mengkal, sliced
* 1 teaspoon lemon juice
* Basil to taste


1. Use a mortar and pestle and mortar, coarse chili ulek large, chili sauce, shrimp paste, and salt. Add the lemon and mengkal tomato slices and stir well.
2. Tempe Penyet above until flat.
3. Serve with basil leaves.
Labels:

Comments

Post a Comment

Popular posts from this blog

FRIED CALAMARI

Ingredients 1/2 to 1 pound calamari sliced into rings 1 cup flour 1 tsp paprika 1 tsp cayenne pepper Enough vegetable oil to fill bottom of heavy skillet to 1/2"
1 comment
Read more

Kalasan Fried Chicken

Ingredients - 4 pcs Big Red Chili (omit the seeds) - 100 cc of coconut water - 1 pc Tomato (Cut into 4 pcs) - 2 pcs Shallots (1 pc cut into 2 pcs) - 3 pcs of Salam leaves or bay leaves as a substitute - 1 pc of Galangal (bruised) - 1 pc of Brown Sugar - 1 chicken (cut into smaller pieces) Directions 1. Simmer chicken with coconut water, salt and all the ingredients until the water has almost evaporated and the chicken is tender. 2. Drain and allow to cool. 3. Set aside the red chili, tomato and red onion from the chicken to make the chili sauce. 4. Deep-fried chicken in hot oil until golden brown but do not fried it too crunchy. 5. The chicken is ready to be served with the chili sauce  
Post a Comment
Read more