search
last read
- Tumis Daging Sapi Paprika - stewed beef with paprika and corn
- Karang Binaci - spicy sweet sour lambchops
- Udang Masak Asam Jawa - fried shrimp in a creamy tamarind sauce
- Nanas Masak Rempah - pineapple braised in spiced coconut milk
- Kerang darah masak asam pedas - spicy mussels
- Bakwan Jagung - Seasoned corn fritters
- Gulai Iga Kambing - spareribs goat stew
Kering Kacang Tanah Dan Teri - fried seasoned tempe with peanuts and anchovies
User Rating: 5 / 5
Kering Kacang Tanah Dan Teri
fried seasoned tempe with peanuts and anchovies
Bahan-Bahan:
ingredients:
200 gr tempe
100 gr peanuts
50 gr teri medan (anchovies), soaked
9 shallots
7 cloves of garlic
12 red rawits
3 cm lengkuas / galangal
3 jeruk purut leaves
1 tsp asam jawa, dissolved in 50 ml of water
1 tsp salt
Cara membuat:
preparation:
Cut the tempe into thin slices / julienne. Cut the shallots, the garlic and the rawits into thin slices. Grate the laos.
Heat the oil in a pan and fry the teri, the peanuts and the tempe brown and dry and set aside.
Heat in a pan 2 tbsp oil and fry the shallots, the garlic, the rawits, the laos and the jeruk purut for 6 minutes. Then add the asam water and the salt and cook until the sauce has thickened.
Then mix in the tempe, the peanuts and the teri and serve.
fried seasoned tempe with peanuts and anchovies
Bahan-Bahan:
ingredients:
200 gr tempe
100 gr peanuts
50 gr teri medan (anchovies), soaked
9 shallots
7 cloves of garlic
12 red rawits
3 cm lengkuas / galangal
3 jeruk purut leaves
1 tsp asam jawa, dissolved in 50 ml of water
1 tsp salt
Cara membuat:
preparation:
Cut the tempe into thin slices / julienne. Cut the shallots, the garlic and the rawits into thin slices. Grate the laos.
Heat the oil in a pan and fry the teri, the peanuts and the tempe brown and dry and set aside.
Heat in a pan 2 tbsp oil and fry the shallots, the garlic, the rawits, the laos and the jeruk purut for 6 minutes. Then add the asam water and the salt and cook until the sauce has thickened.
Then mix in the tempe, the peanuts and the teri and serve.
- Written by AsianCook
