 | Asem-tamarind Tempe |
Source: Femina Magazine
Cuisine Category: Indonesian cuisine
Served To: 8 People
Materials:
2 Liter water
200 grams of meat cattle tetelan
2 tablespoons vegetable oil
2 cm lengkuas. memarkan
1 bay
2 red chilies, split the two longitudinal
2 cabal green, the two sides lengthwise
200 g tempe. cut into 2x2 cm
3 starfruit fruit, vegetables, sliced crosswise 1 cm
2 tsp acid Java, remas-remas with 50 ml of water, filtered
2 ssendok eat the leaves of onion chopped
Spices that are:
2 cloves garlic
5 eggs, onion
4 eggs candle sangrai
2 sheets orange leaves
112 teaspoon fried shrimp paste
1 tsp sugar, comb
1 tablespoon salt
How to prepare:
- Boil water, boiled until tender meat. Lift seen kaldunya 500 ml.
- Heat oil, stir-fry seasoning fine, lengkuas, and the bay until fragrant.
- Enter the red chili and green chili mixed-piggledy to wilt.
- Enter Tempe, tetelan meat, and broth. Boil
- Add the starfruit, vegetables, water, acid Java, and the leaves of onion.
- Cook until all ingredients well. Lift.
- Serve hot.
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