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TEMPE SAMBAL
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INGREDIENTS
1 pkt Tempe cut into small blocks 7 large Prawns cleaned and halved 6 small Squid chopped into rings 2 small Onions 3 cloves Garlic 6 Candlenuts 1/2 Ikan bilis stock cube 6 tbsp Cooking oil 5 tbsp Dried glass shrimp 1 tsp Chilli powder 1/4 tsp Turmeric 1 tsp Sugar 1/2 tsp Belacan powder 3 tsp Tamarind paste Salt to taste
Tempe |
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METHOD
Blend the onion, garlic and candlenuts together
Put the cooking oil into a small saucepan and deep fry the Tempe until it is golden brown
Remove the tempe from the oil and put aside until needed
Pour the oil into a frypan and heat on medium high
Add the onion mixture and fry until the oil seeps out and is visible in the fry pan. This may take around 20 minutes.
Add the dried glass shrimp
Add the stock cube
Add salt
Add sugar
Add chilli powder
Add turmeric
Add belacan
Add the squid and stir through. Cook for about 3 minutes
Add the prawn
Add the tamarind
Return the tempe to the pan and stir well.
Serve on rice with a vegetable dish.
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All the recipes on this disc/website are original and copyright © 2010 Dorothy P.C. Loader.
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