Sponsored Links


Icon Write a comment
Tumis Tempe Cabai Gendot - sautéed tempe with chili pepper
Star InactiveStar InactiveStar InactiveStar InactiveStar Inactive
Tumis Tempe Cabai Gendot
sautéed tempe with chili pepper

300 gr tempe
3 gendot / habanero
4 shallots
4 cloves of garlic
2 salam leaf
2 cm lengkuas / galangal
1 serai / sereh / lemongrass, white part
3 tbsp kecap manis
1/2 tsp salt
1/2 tsp pepper
1/2 tsp palm sugar
150 ml of water

Cara membuat:
Cut the tempe into strips of 4x1cm. Cut the shallots and the garlic into thin slices and the cendot into thin strips.
Heat in a pan of oil and fry the tempe brown and set aside. Heat in a pan 1 tbsp oil and fry the shallots together with the garlic, the salam, the laos and the sereh for 4 minutes. Then add the cendot and fry until soft.
Add the tempe, the kecap, the pepper, the salt and the palmsugar and mix well. Then add the water and bring to the boil. Serve.

Pin It
Jcm Avatar
Say something here...
Log in with ( Sign Up ? )
or post as a guest
Loading comment... The comment will be refreshed after 00:00.

Be the first to comment.

who is online

We have 82 guests and no members online

Contact and

email: dragon(at)



Articles View Hits