Sayur Terong Gurih - eggplant with tempe in spicy sauce
Sayur Terong Gurih
eggplant with tempe in spicy sauce
2 long eggplants
200 gr tempe
750 ml coconut milk
5 cloves garlic
3 red chilies (large)
1 cm kunyit
1 1/2 tsp ketumbar
2 tsp salt
Cut the aubergines in four pieces and then in 1 1/2 thick slices. Cut the tempeh into cubes. Chop the shallots and garlic. Pound or grind the ingredients for the bumbu fine into a paste.
Heat in a pan the oil and fry the tempe golden brown and set aside. Fry the shallots for 5 minutes and the garlic for 1 minute.
Heat the coconut milk in a pan with the shallots, the garlic and the paste. Add the tempe and the eggplant and cook slowly until done.
- Written by AsianCook