250 g tempe, cut into 6-8 pieces
1 cm of galangal*
2 Salaam leaves (bay leaves)
250 ml thick coconut milk
250 ml water
*can be substituted with 1 tablespoon of galangal powder
Spice Paste
2 cloves of garlic
1 tsp of coriander
4 shallots or half medium red onion
1 tsp of tamarind (asem jawa)
2 tbsp of palm sugar/brown sugar
salt to taste
Grind or blend the spice paste.
Boil the coconut milk/coconut water together with tempe, galangal, Salaam leafs, and spice paste. Add the water and continue cooking until the spices and water are absorbed. Then cool them off.
Heat up 50 ml oil into deep frying pan and fry the tofu both sides, but don't do it too much (too dry/crunchy).
No comments:
Post a Comment