Dried Tempe And Dry Tempe What's The Seasoning

Dry Tempe What's the Seasoning?

Finely seasoned 6 pieces of red onion. 3 cloves of garlic. 3 red chilies. 5 curly red chilies. 2 large red chilies.

What is Dried Tempeh?

Dry tempeh is a side dish for Nasi Uduk, Yellow Rice or Langgi Rice and Rames Rice. Even though it looks simple and easy, the proof is that there are still many who fail to make tempeh dry. sluggish and too sweet. some of these things you need to pay attention to when making dry, crispy and savory tempeh.How long does dry tempeh last? 6. Dry tempeh, hold 2-3 weeks.

How to Make Dried Tempe Orek?

How to make simple dry orek tempeh, thinly slice the tempeh. After that, also slice the onions and chilies. fry tempeh until dry, remove and drain. Stir-fry the red onion and the garlic until you can smell the scent. Enter the tempeh, sweet soy sauce, soy sauce, salt, ground pepper, stir and taste test. lift and serve.

Ingredient

500 gr Tempe, thinly sliced according to taste
50 gr Peanuts, fried
50 gr Medan anchovies, soak in hot water for 20 minutes & drain, then dry fry
3 red chilies, remove the seeds & thinly slice, dry fry
4 cloves of garlic, thinly sliced & dry fried
2 cm Galangal, bruised
2 lbs of lime leaves
2 lbs bay leaf
100 gr sugar
Mushroom Broth to taste
Salt to taste (if the anchovies are salty, skip the salt)
3 tbsp Tamarind Water (from 1/2 tbsp tamarind + 4 tbsp hot water)
Right amount of oil

Ground spices

4 pcs Shallots
2 cloves of garlic
8 red chilies (if you like spicy, you can add cayenne pepper)

How to make

1. Heat enough cooking oil over medium heat that tends to be low. Enter the tempeh to taste (as long as it can be submerged everything). Fry tempeh until completely dry, remove & drain. Do it until the tempeh runs out
2. Heat 3 tablespoons of cooking oil, add the spices that have been mashed. Saute until fragrant. Add galangal, lime leaves and bay leaf, stir until the spices are cooked.
3. Enter the tamarind water & sugar. Cook while stirring until the spices are completely thickened before adding the tempeh (this is the key so that the dry tempe remains crispy and doesn't smudge easily). Add salt & mushroom stock, stir & taste correction
4. Reduce the heat to a minimum, then add the tempeh, ground peanuts & anchovies, stir gently until the spices are evenly distributed. Turn off the heat, then add the fried garlic & fried red chili, mix well.
Remove & cool, then store in an airtight container.