spicy fried slices of tempe with petai beans
350 gr tempe
25 petai / peteh beans
6 jeruk purut leaves
1 tbsp lime juice
15 red cabai keriting (curly cayenne pepper)
1 tsp salt
Cut the tempe into thin slices. Pound or grind the ingredients for the bumbu into a paste.
Heat the oil in a pan and fry the tempe until brown and dry and set aside.
Heat in a pan the oil and fry the bumbu together with the jeruk purut for 5 minutes. Then add the petai and fry until golden brown. Then mix in the lime juice.
Then add the fried tempe and mix well. Fry until the moisture is absorbed. Serve.