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Sayur bersantan
mixed vegetables in coconut milk sauce

100g carrots
100g peas
200 gr corn
10 peteh beans
100g prawns (small)
200 gr tempe
2 cm laos
2 stalks lemongrass
2 salam leaves
1500 ml coconut milk
2 asem kandis
1 tablespoon salt
2 tsp palm sugar
4 red chilies
9 shallots
5 cloves garlic
1 tsp ketumbar
1 tsp pepper
2cm kunyit
Cara membuat:
Cut the tempeh into cubes. Heat in a pan the oil and fry the tempe golden brown. Cut the carrot into thin strips and halve the peteh beans. Pound or grind the ingredients for the bumbu fine into a paste. Heat in a pan 3 tbsp oil and fry the paste with the laos, lemongrass and the salam for 5 minutes. Add the prawns and cook for 1 minute. Then add the carrots, corn, the peas and the peteh and cook for 1 minute. Then add the asem kandis, the tempe, salt, the palm sugar and coconut milk and cook gently until tender.

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