Ingredients:
 | 300 gram tempe (fermented soybean
cake) - not tofu, sliced in 5x5x2 cm squares |
| vegetable oil |
| 500 ml thin coconut milk and 250 ml
thick coconut milk from 1 coconut |
| 6 green chilies, sliced in 2 cm
lengths and seeded |
Spice Paste Ingredients:
| 5 red chilies |
| 8 shallots |
| 3 cloves garlic |
| ½ tsp. terasi (shrimp paste) |
| 1 cm fresh turmeric |
| 1 cm fresh ginger |
| 1 thin fresh galangal (lengkuas) |
| salt to taste |
| 1 tsp. palm sugar or brown sugar |
|
Instructions:
| Fry the tempe until it is half done. |
| Fry the spice-paste until it is
fragrant; add the thin coconut milk and bring to a boil. |
| Add the green chilies and the
tempe. Continue cooking and after 5 minutes add the thick coconut milk. Lower
the heat and simmer until sauce turns oily. Remove and serve. |
Makes 4-5 servings |
