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Bamboo Shoots Tempe With Coconut Milk

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bamboo shoots tempe with coconut milk

Ingredients for Coconut Milk Sauce Tempeh

  • Bamboo shoots (washed, drained)
  • 1 tempeh board cut into 2
  • 2 large green chilies, cut into slices
  • 2 bay leaves
  • 2 lime leaves
  • 1 stalk lemongrass geprek
  • 1 finger galangal
  • 1 tbsp thick coconut milk (me: use instant coconut milk)
  • Enough water
  • To taste sugar, salt & mushroom broth

Subtle Seasoning Ingredients

  • 5 grains bawmer
  • 3 cloves bawput
  • 2 pieces of red chili
  • 1 large red chili (me:skip)
  • Cayenne pepper according to taste (me:skip)
  • 1 turmeric finger
  • 2 hazelnuts

How to Make Bamboo Shoots Tempe with Coconut Milk

  • Saute the spices, bay leaves, lime leaves, lemongrass and galangal until fragrant, then add water. Add green chilies, tempeh & bamboo shoots, season with salt, sugar, mushroom broth, finally add coconut milk, stir to taste correction, cook until cooked, remove and serve
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