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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