Every person should know how to cook, and especially how to cook safely. Everyone has different dietary restrictions, so no one should be afraid to experiment with different recipes, and find the ones that suit them best. There are a few basic ingredients that are always needed in recipes: water, oil, salt, and pepper. Other ingredients, like herbs and spices, can be used to add flavor and also to provide health benefits.
3 pcs/500 gr white tofu, cut into cubes & half cooked
200 gr Tempe, cut into cubes & half cooked
150 gr Shrimp, remove the head & wash thoroughly (no need to peel)
6 long long beans, cut into 2
2 pcs green chilies, cut into slices
2 pcs red chili, cut into slices
10 pcs of whole cayenne pepper/according to taste
2 lbs bay leaf
1 sheet (number 8) Orange Leaf, torn
3 cm Galangal, crushed
900 ml Medium coconut milk (from half a coconut)
1/2 tsp Pepper Powder
Salt, Sugar and Mushroom Broth to taste
Ground spices
6 pcs Shallots
4 cloves garlic
2 pcs curly chili
1/2 tsp Roasted Coriander
2 pcs roasted candlenut
Oil for frying
Complementary
Fried Shallots For Sprinkling
How to make
1. Heat cooking oil, saute ground spices until fragrant. Add galangal, bay leaf and lime leaves, stir until fragrant
2. Enter the shrimp, stir until it changes color. Add red chilies, green chilies, long beans, tofu, tempeh, whole cayenne pepper and coconut milk, stir. Add ground pepper, salt, sugar and mushroom broth. Cook over medium heat until it boils and absorbs (don't forget to stir occasionally, so the coconut milk doesn't break), taste correction. Lift
Pour Vegetable Lodeh Tahu Tempe in a serving bowl, sprinkle with fried shallots.
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