Tempe Empis Empis
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tempe | 1 block, diced |
| Red chili (keriting) | 200 grams, sliced |
| Green chili (keriting) | 200 grams, sliced |
| Shallots | 4, sliced |
| Garlic | 3 cloves, sliced |
| Bay leaves | 2 leaves |
| Galangal | 1 segment, smashed |
| Lemongrass | 1 stalk, smashed |
| Brown sugar | to taste |
| Salt | to taste |
| Soy sauce | to taste |
| Petai (stink bean) | optional |
Instructions:
- Begin by frying the diced tempe in hot oil until it reaches a golden-brown hue but is only half-cooked. Once done, drain it on paper towels to remove excess oil.
- In a separate pan, heat a little oil and sauté the shallots, garlic, red and green chilies, along with the bay leaves, galangal, and lemongrass until the mixture becomes fragrant and the vegetables soften.
- Add the pre-fried tempe to the pan and pour in approximately 200 ml of water, followed by the brown sugar and soy sauce. Stir gently to combine.
- Allow the mixture to simmer until the liquid reduces and thickens, ensuring to add salt to taste. Adjust the seasoning according to your preference.
- Serve hot, optionally garnished with petai if desired. Enjoy this simple yet delightful recipe from #zannubamemasak!
Happy Cooking!
