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Explore three unique ways to prepare tempe, an Indonesian soy product. ingredient lists, instructions, and additional recipes for Tempe Goreng, Tempe Mendoan, Tempe Bacem, and BahnMie Tempe Bejek. Learn how to make these delicious dishes at home.
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1. Tempe Goreng
Ingredient: 200 grams tempe, cut into 8 pieces 1 teaspoon garlic ½ teaspoon coriander Salt to taste 5 tablespoon water Vegetable oil for frying
Instruction:
2. Tempe Mendoan
Ingredient: 2 00 grams tempe, cut thin 100 grams flour 1 tablespoon rice floor 1 green onion/leek, thinly sliced 1 teaspoon garlic ½ teaspoon coriander ½ teaspoon greater galangal ½ teaspoon turmeric Salt to taste 125 cc water Vegetable oil for frying
Instruction:
Ingredients: 20 0 gr tempe, cut square 1 cm of galangal or ½ tablespoon of galangal powder 2 Salaam leafs (Indian Bay Leaves) 250 ml thick coconut milk or 250 ml coconut water
Spice Paste: 4 shallots or half medium red onion 2 cloves of garlic 1 teaspoon of coriander 1 teaspoon of tamarind ( asem jawa ) 2 tablespoon of palm sugar/brown sugar Salt to taste
Instruction:
Ingredient: 2 cups rice 1 cup coconut milk 1.5 cups water 3 shallots 2 lemon grass, cut 2.5cm long 2 bay leaves Salt to taste Basil Banana leaves
For the tempe: 200 gr tempe, sliced into little matchsticks Salted Fish or anchovy (if you like) 5 pieces of shallots (cut it into thin slices) 2 stalk of green onion (cut into small pieces) 1 red chili 1 green chili 4 cayenne pepper 1 tablespoon soy sauce Salt and brown sugar to taste 4 tablespoon of vegetable oil
Instruction:
the tempe, green onion, chilies, soy sauce, brown sugar, and salt, mix well. Add water, cook until the spices to infuse. Set aside.
tablespoon of the anchovies and wrap it nicely and grill for 15 - 20 minutes. Serve while hot.
Tips before using banana leaves to wrap: Get your banana leaves, give them a good wash, then dry using a paper towel. Cut the leaves to smaller rectangle shape. You are going to wrap one serving of the rice in it, so don’t cut it too small. Turn on your stove to low heat and take the banana leaves and give them a slight char on both sides (don’t burn too much). We only want to make the leaves to be more flexible so we can fold it easily.
Ingredients:
200 grams tempe 5 cloves of garlic 4 Thai chilies 1 tablespoon oil for frying 1 teaspoon of oyster sauce ½ teaspoon light soy sauce ½ teaspoon sugar 1 splash of dark soy sauce 1 handful of Thai holy basil leaves
Instructions