Indonesian Food (Ikan Cabe Ijo). Indonesian
Cuisine (Terong Balado Pedas Manis).
Indonesian Cooking (Sayur Lodeh). Yes I am. I
am the star. The number one, glittering, shining star. The star as an avid, number one fan
of Indonesian food or Indonesian cuisine. I am also the glossy, twinkling and lighted up star as well to Indonesian cooking (Sambal Goreng Teri). Of course. I know. Self praise is a disgrace. Then again? Who cares? I don't because if you don't praise yourself, like what? You are waiting for others to praise you? Oh please. Cut the crab. Anyway, I am without a doubt, the cooking star in my kitchen. In my own ways as the Indonesian chef in my house. But not like kinda, I have cooked a whole, long stretch of Indonesian dishes. The essentials though. The most probably, famed ones though (Ikan Balado) and my trip to Indonesia a couple of years ago? Oh-My-My-Love (Surakarta/Solo). The daily food love affair to Indonesian food
happiness, which included the various types of tempe dishes (Yogyakarta Indonesia).
Tempe, or tempeh, also known as fermented soy beans? The open love affair of my life of course. In fact, tempe can be day in, day out. Tempe. The popularity amongst our Malaysian Malays and other
Malaysians like me, and tempe is a nourishing good source of vegetarian
protein. In fact, tempeh by itself, mixed/tossed with some turmeric powder and salt, and
fried to crispiness? Wowwww! Try! You must! You can! You should! Crispy fried
tempe. As your accomplishment or condiment or side dish for your rice meal or as your finger food or snack, eaten by dipping into chilli sauce, or the
famed Indonesian spicy dip (Sambal Terasi). Powwww! Yesss! Trust me. Crispy fried tempe is the moment of truth to tempe delightfulness. Alright. To the recipe. The tempe recipe of
the day. The Indonesian style of cooking tempe. Pretty much. Obviously, by
this “The Crazy Lover’ in her “My Fifty Six Life”. Right on.
Ingredients
1 packet tempe/fermented
soybean – cut into squares. Size as per your liking
Red chilies
(per taste) - slice
Green chilies
(per taste) – slice
Birds eye chilies
(optional or per taste) - slice
6 garlic –
slice
5 shallots –
slice
½ inch galangal – smash/bruise
2 bay leaves
Sweet thick soy
sauce – as needed
Salt per taste
Oil – as needed
Method
Fry tempe in heated oil.
Dish out and set aside.
Fry tempe in heated oil.
Dish out and set aside.
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