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| Product(s) Used for this Recipe |
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Fried Sambal Tempe |
| Ingredients |
300g tempe (preserved soybean cake), cut into thin strips
50g dried prawns, wash and drain
2 pieces firm soybean cakes, diced
4 red chilies, deseeded, shred finely
1cm / 1/2 inch shrimp paste
1 large onion, sliced thinly
6 tbsp Kimball Chili Sauce
Salt to taste |
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| Cooking Detail |
| Cook Method | : | Stovetop
| | Preparation Time | : | 20 minutes
| | Cooking Time | : | 20 minutes
| | Serving | : | 4
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| Methods |
1) Deep-fry tempe until crispy and lightly golden in colour. Remove and drain.
2) Using then same oil, fry soybean cakes until golden in colour. Remove and drain.
3) Drain oil but leave 3 tablespoons to fry shrimp paste, sliced onions and dried prawns for 2 minutes. Add in Kimball Chili Sauce, red and green chilies.
4) Stir fry for 1/2 a minute, add in soybean cakes, tempe and mix well. Season with salt. |
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