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Nyomok Tempe
stewed tempe in a seasoned coconut milk sauce

400 gr tempe
5 green lomboks
2 salam leaf
2 cm lengkuas / galangal
300 ml coconut milk (of 1/2 coconut)
1/2 tsp palm sugar
3 tbsp oil

6 shallots
5 cloves of garlic
3 cm kunyit
2 tsp ketumbar
1/4 tsp jinten
1 tsp terasi / trasi bakar
1 tsp salt

Cara membuat:
Cut the tempe into cubes of 2x2x2cm. Cut the lomboks into rings of 1 cm. Pound or grind the ingredients for the bumbu into a paste.
Heat the oil in a pan and fry the bumbu together with the salam and the laos for 5 minutes. Then add the lomboks and fry until soft.
Then add the tempe, the palmsugar and the coconut milk and cook until the sauce has thickened. Serve.
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