Oseng Tempe Masak Petai
fried tempe with petai and squid

400 gr tempe/tempeh
16 petai/peteh
3 salted squid
2 salam leaves
3 cm lengkuas/laos
2 red lomboks
1 tomato
1/2 tsp salt
1/2 tsp palm sugar
200ml water

3 shallots
3 cloves of garlic
2 red lomboks
1/2 tsp terasi/trassi

Cara membuat:
Cut the tempe into cubes. Heat the oil in a pan and fry the tempe until golden brown and set aside. Halve the petai. Cut the squid into pieces. Cut the lomboks into rings and the tomato into cubes. Pound or grind the ingredients for the bumbu into a paste.
Heat 2 tbsp oil in a pan and fry the bumbu together with the salam, the laos and the lomboks for 3 minutes. Then add the tomato and mix well.
Then add the petai and squid and mix well.
Then add the tempe, salt, palm sugar and water and cook/fry until done. Serve.

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