Tempe Bumbu Bali
Material
400 gr tempe
200 grams shrimp
1 tablespoon lemon juice
1 teaspoon salt
cooking oil for sauteing
8 bay leaves orange
3 stalk lemon grass, crushed
3 tablespoons soy sauce
1 tbsp tamarind water
200 ml broth
Spices
100 gr red chilies
8 pcs onion
3 cloves garlic
3 cm ginger, peeled
2 teaspoons shrimp paste
1 teaspoon salt
4 tsp brown sugar
How to make
Cut the tempeh is 2 cm dice, set aside. Heat oil and fry tempeh until half cooked, remove and drain.
Peel shrimp and split tail uninstall his back, soaked with lime juice and salt. Set aside.
Heat the cooking oil, saute ground spices, lime leaves and lemongrass enter, stir until fragrant.
Enter a sweet soy sauce, tamarind water and broth and stir well. Enter the tempeh and cook until the spices soak into the tempeh.
Serve.
Makes 4 servings
