Material:
1/2 tempe board
3 large chilli peppers
7 chilies pepper devil
4 cloves of red onion
3 cloves of garlic
1 lbr bay leaves
1 galangal segment
10 ml of coconut milk
500 ml of water
1 teaspoon salt, granulated sugar, powdered broth
Step
Cut the tempe dice. Slice thin green chilies, cayenne pepper, onion and garlic.
Heat the cooking oil. Saute the onion and garlic until fragrant then enter the green chili, cayenne, bay leaf and galangal. Saute until fragrant.
Then enter tempe.
Cook the tempeh until half cooked.
Then add water, add salt, granulated sugar and powdered broth. Stir well and let stand for a while until the spices soak.
Then enter the coconut milk, stir well, let stand for a moment so that the seasoning more pervasive and flavor correction.
Do not lombok ready for lunch menu.
