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Dians tempeh manis
 
 
4 ServingsPTM30 min

Dians tempeh manis


Tempeh with shallot, garlic, ginger, red pepper and sweet soy sauce.

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Directions

  1. Slice the shallots, garlic, ginger and pepper coarsely. Put everything in the mortar and crush fine (boemboe).
  2. Cut the tempeh into thin strips.
  3. 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.
  4. Remove from the pan and let the strips drain on a paper towel covered with kitchen paper.
  5. 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.
  6. Add the strips of tempeh and the ketjapmarinademanis, season with salt and salt and scoop well.


Nutrition

130Calories
Sodium37% DV885mg
Fat9% DV6g
Protein2% DV1g
Carbs6% DV17g
Fiber4% DV1g

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