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Dians tempeh manis
Tempeh with shallot, garlic, ginger, red pepper and sweet soy sauce.
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Ingredients
Directions
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Slice the shallots, garlic, ginger and pepper coarsely. Put everything in the mortar and crush fine (boemboe).
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Cut the tempeh into thin strips.
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Heat at least 1 cm of peanut oil in a Wok pan and deep-fry the tempeh in about 8 minutes or until the tempeh is golden brown and crispy.
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Remove from the pan and let the strips drain on a paper towel covered with kitchen paper.
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Heat 1 tbsp oil and the Bumbu spice in a stir-fry stir-fry 2 min. Add the palm sugar and stir for 2 minutes until it is caramelised.
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Add the strips of tempeh and the ketjapmarinademanis, season with salt and salt and scoop well.
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Nutrition
130Calories
Sodium37% DV885mg
Fat9% DV6g
Protein2% DV1g
Carbs6% DV17g
Fiber4% DV1g
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