Nasi Lengko - fried rice with tofu and tempe from Ciribon

fried rice with tofu and tempe from Ciribon

ingredients:

800 gr white rice, cooked

200 gr tempe

1 piece of tahun/tofu

200 ml water

oil

 

bumbu:

4 cloves garlic

1 tsp ketumbar, toasted

1/2 teaspoon pepper

2 tsp salt

 

Bahan sauce:

ingredients:

200g peanut 

300 ml of hot water

1 tbsp kecap manis

 

bumbu:

5 red chilies

3 red rawits

1 tsp salt

2 tbsp palm sugar

 

garnish:

100g bean sprouts, blanched

1 cucumber, chopped

3 stalks chives, chopped

4 tbsp kecap manis

2 tbsp Bawang Goreng

 

preparation;

Cut the tempe and tahu into cubes. Pound or grind the ingredients for the bumbu tempe into a paste. Mix this with the tempe, the tahu and the water and leave for 15 minutes. Spoon into pan and bake until done.

Fry the peanuts dry in a pan and mash it. Pound or grind the ingredients for the bumbu into a paste and mix with peanuts and pour in the hot water slowly. Finally add the kecap.

Spoon on a plate the rice along with tofu, tempe, bean sprouts and cucumber and pour the sauce over it. Sprinkle the kecap, chives and Bawang goreng on top and serve.