Lemon Basil Tempeh
Ingredients
- 200 g tempeh, cut into pieces
- 1 handful of lemon basil leaves (destemmed)
- 1/2 lime
- 6 curly red chilies
- 3 red bird's eye chilies
- 6 cloves of red onion
- 3 cloves of garlic
- 1 tbsp brown sugar
- Salt to taste
- 1/4 tbsp shrimp paste
- 1 segment (3 cm) of aromatic ginger
Cooking Instructions
- Fry the tempeh until golden and cooked, then remove and drain.
- Sauté the chilies, shallots, garlic, and galangal, then add the shrimp paste at the end. Once cooked, transfer the spices to a cobek (mortar) and grind them into a paste. Add the brown sugar and salt, and continue grinding until smooth.
- Add the tempeh pieces and press on them, crushing the tempeh. Then, add the lemon basil and stir until the spices are well mixed. Finally, squeeze the lime over the tempeh and lemon basil. Ready to enjoy with warm rice.
Leave a Reply
You must be logged in to post a comment.
No comments yet.