Ingredients
| Ingredient | Quantity | Price |
|---|---|---|
| Tempe Gembus | 1 block | 1000 IDR |
| Melinjo | ½ plastic bag | – |
| Shallots | 5 cloves | – |
| Garlic | 4 cloves | – |
| Bird’s Eye Chili | 10 pieces | – |
| Green Chili | 5 pieces | – |
| Bay Leaves | To taste | – |
| Galangal | To taste | – |
| Salt | To taste | – |
| Sugar | To taste | – |
Instructions
- Prepare Melinjo: Rinse the melinjo skin thoroughly, then boil until cooked through.
- Chop Ingredients: Dice the tempe gembus into cubes, and finely chop the shallots, garlic, and chilis.
- Sauté Aromatics: In a pan, heat some oil and sauté the shallots, garlic, and chilis until fragrant.
- Add Tempe Gembus: Pour in a bit of water, then add the diced tempe gembus, bay leaves, galangal, sugar, and salt. Adjust seasoning to your preference.
- Cook: If the mixture appears dry, add more water, as tempe gembus will absorb moisture. Stir-fry until the water evaporates.
- Incorporate Melinjo: Once the tempe is well-cooked, add the boiled melinjo and mix thoroughly. Taste again to ensure flavors are balanced.
- Serve: Once everything is well combined and cooked, turn off the heat. Serve hot with steamed rice for a delicious meal. Enjoy!
This delightful dish perfectly blends the flavors of tempe gembus and melinjo, making it an excellent addition to your culinary repertoire.