stewed snake beans and tempe in spicy sauce
200 gr tempe
200 gr snake beans
4 cloves of garlic
1 tbsp kecap manis
1 tsp sauce Sambal (see recipe)
3 cm laos
2 salam leaves
1/4 tsp salt
1/2 tsp of palm sugar
200 ml chicken stock (see recipe)
Cut the tempe into small cubes, the snake beans into small pieces and the garlic into thin slices. Grate the laos. Heat in a pan of oil and fry the tempe brown and set aside.
Heat in a pan 1 tablespoon oil and fry the garlic with salam and laos for 2 minutes. Then add the tempe, the broth, the palm sugar, the salt, the kecap and the sauce sambal and stir. Then add the snake beans and cook slowly and until done and the sauce thickens.