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In Indonesian & English (the English version is below the recipe written in Indonesian)
Bahan
150 gr Tempe-potong2 ukuran 4x5x1 cm, 2 Daun jeruk
1 Bawang putih-haluskan, 250 ml Air, 2 st Garam
1 st Ketumbar, 1 st Air jeruk limau, 1 Daun bawang-iris
7 lembar Kemangi-iris, 1 st Kaldu bubuk
Bahan Sambal:
4 Bawang merah, 5 Cabai merah, 1 st Garam, ½ st Gula
10 Rawit, 2 Bawang putih, 1 Tomat kecil, 1 st Terasi
Cara membuat
Campur air, kaldu, bawang putih, garam & ketumbar. Rendam tempe di dalamnya selama 1 jam. Tiriskan & goreng kering.
Ulek kasar bahan sambal. Tumis sambal & daun jeruk. Masukkan daun bawang, aduk rata. Matikan api, beri air jeruk limau & irisan kemangi, aduk.
Susun tempe di piring saji, beri sambal, penyet2 tempe dng ulekan/sendok.
Ingredients
150 gr Tempeh-sliced into 4x5x1 cm pieces, 2 tsp Salt
1 Garlic clove-grind, 250 ml Water, 1 tsp Broth powder
7 Lemon basil leaves-sliced, 1 tsp Coriander powder
1 Green onion-sliced, 1 st Kaffir Lime juice
2 Kaffir lime leaves
Spicy paste ingredients:
2 Garlic cloves, 5 Red Chilies, 10 Bird's eye chilies
1 small Tomato, 1 tsp Shrimp paste, ½ tsp Sugar
4 Shallots, 1 tsp Salt
Directions
Mix water, broth, ground garlic, salt & coriander. Soak tempeh in the mixture for 1 hour. Drain & then fry tempeh until golden brown.
Roughly crush spicy paste ingredients. Sauté the paste & lime leaves. Add in green onion & lemon basil leaves. Turn off the heat, stir in kaffir lime juice & fried tempeh.
Using a mortar/big spoon; gently pound tempeh to slightly bruise them.
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