KOMPAS.com – Onion tempeh chili sauce is not just a dip. In fact, this food is suitable as a companion to eating warm rice.
Tempe is set at the end of making the chili sauce. Not until it’s smooth, just press it a little until it’s mixed into the chili sauce.
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Follow the shallot tempeh chili recipe from the book “Nostalgic Family Dishes with Flavor Behind Every Recipe” (2020) by Diah Nimpuno published by Gramedia Pustaka Utama as follows:
Material:
- Oil for frying
- 200 gr tempeh, sliced 1 cm thick
- 7 red bird’s eye chilies
- 5 red curly chilies
- 1 tsp salt
- 1/4 tsp granulated sugar, if desired
- 5 red onions
- 1 tsp shrimp paste
1. Fry tempeh until cooked, remove from heat, set aside. Puree the chilies, salt and sugar.
2. Heat a little cooking oil, add the shrimp paste and shallots, stir briefly, then pour over the chilies, mash until the shallots are crushed, but not too fine.
3. Place the fried tempeh on top. Serve immediately.
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