Terik Tempe
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (partially fried) | 10 slices |
| Garlic | 3 cloves |
| Shallots | 6 cloves |
| Candlenuts | 2 pieces |
| Bay leaf | 1 leaf |
| Coconut milk (thin) | 50 ml |
| Green onions | 1 stalk |
| Tomato (cut into wedges) | 1 piece |
| Bird’s eye chilies | 5 pieces |
| Salt | To taste |
| Brown sugar | 1 teaspoon |
| Sweet soy sauce | 1 tablespoon |
Instructions
- Begin by sautéing the minced garlic, shallots, and candlenuts in a pan until fragrant and cooked through, then add the bay leaf for added aroma.
- Pour in the thin coconut milk and bring to a boil, stirring occasionally to prevent sticking.
- Add the sweet soy sauce, brown sugar, and salt, mixing well to combine all flavors.
- Gently incorporate the partially fried tempe, green onions, tomatoes, and bird’s eye chilies into the mixture, cooking until the sauce thickens. Be sure to taste and adjust seasoning to your liking.
- Your Terik Tempe is now ready to be served, providing a deliciously spicy and savory dish perfect for any meal. Enjoy!
