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Sunday, October 7, 2012

Sambal Tempe Kentang Kacang




I often made a few blocks of Tempe/Tempeh (Fermented Soy Bean Cake) and keep it in the freezer, a good substitute to meat, and good source of protein. A good vegetarian food.

This recipe today is very tasty, works as starter as well as side dish.


Ingredients:
350 gm of Tempe/Tempeh  (Cubed)
150 gm of roasted peanut
2 medium size potato (Cubed)
1 Medium Size Onion (Sliced)
2 tbsp Vegetarian Sambal Paste

Seasoning:
1/2 tsp Sugar or to taste
1/2 tsp Salt or to taste


Homemade tempe/tempeh



Heat up about 1 cup of oil, fry the tempeh and potato pieces to golden brown in color. Roast peanuts in oven or microwave oven for 2 minutes until crunchy.

Leave some oil in the cooking pan, stir fry shredded onion until fragrant. Add 2 tbsp of sambal paste, add peanuts, potato and tempeh back to the cooking pan, turn well and season with salt and sugar before serving.



I like it with steamed rice and some curry!




中文版,For Chinese, Click --》 Sambal Tempe Kentang Kacang

1 comment:

  1. Interesting post. i love this and this post is very helpful. Thanks for sharing this.
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