Don't Be Spicy Tofu Tempe Iwak Bader
Ingredients Don't Be Spicy Tofu Tempe Iwak Bader
- 200 gr bader fish (soak in hot water for 1 hour), fry
- 5 pieces of tofu
- 1 board tempeh cake
- 1 Jowo tempeh board
- Whole cayenne pepper to taste
- 2 map boards
- 1 scallion
- 1 tomato
- enough coconut milk
- 1 tsp coriander powder
- Sugar, salt, pepper and powdered broth to taste
Ground spices
- 8 cloves of red onion
- 7 cloves of garlic
- 3 hazelnuts
- 1 segment of turmeric
- 1 piece of ginger
How To Make It Don't Be Spicy Tofu Tempe Iwak Bader
- 1. Fry the spices until fragrant then puree. Saute with lime leaves and galangal briefly, remove from heat.
- 2. Mix tofu, tempeh, petai, cayenne pepper and ground spices, add enough water. Cook until the ingredients are cooked.
- 3. Add coriander powder, sugar, salt, pepper, stock powder, tomatoes and scallions, mix well.
- 4. Pour coconut milk, cook briefly until boiling, remove and serve.
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