AuthorLe-ThermiqueCategoryMain DishesDifficultyBeginnerSu's Cookbook
INGREDIENTS :
(A)
100 g cooking oil
4 tempeh cakes (fermented soybeans), sliced 1.5-2cm
20 g anchovies
(B) Chili Paste
150 g dried red chilies
3 cloves garlic
1 large onion
2 kaffir lime leaves
(C)
50 g cooking oil
3 stalks lemongrass
4 kaffir lime leaves
3 tbsp tamarind juice
10 g shrimp paste
½ tsp turmeric
Anchovy stock powder to taste
Sugar to taste
Salt to taste
120 ml water
COOKING METHODS :
1
- Add in oil, anchovies and tempeh to sauté.
Settings: Timer: 5 Minutes / Speed: 1 / Temperature: 120°C
- Remove the excess oil and set-asides.
2
Chili Paste
- Place all the ingredients (B) and blend.
Settings: Timer: 10 Seconds / Speed: 10
- Scrape down sides.
3
- Add in all the rest of ingredients into mixing jar to saute.
Settings: Timer: 15 Minutes / Speed: 1 / Temperature: 120°C
4
- Add in the fried anchovies and tempeh to mix.
Settings: Timer: 1 Minutes / Speed: 1 / Temperature: 120°C
5
- Enjoy it with hot rice or may be eaten as a snack.
Nutrition Facts
6 servings
Serving size
- Amount per serving
- Calories417
- % Daily Value *
- Total Fat 22.5g29%
- Saturated Fat 4.1g21%
- Cholesterol 3mg1%
- Sodium 412mg18%
- Total Carbohydrate 36.9g14%
- Dietary Fiber 8g29%
- Total Sugars 13.6g
- Protein 25.8g
- Calcium 12mg1%
- Iron 30mg167%
- Potassium 1086mg24%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Su's Cookbook
INGREDIENTS :
(A)
100 g cooking oil
4 tempeh cakes (fermented soybeans), sliced 1.5-2cm
20 g anchovies
(B) Chili Paste
150 g dried red chilies
3 cloves garlic
1 large onion
2 kaffir lime leaves
(C)
50 g cooking oil
3 stalks lemongrass
4 kaffir lime leaves
3 tbsp tamarind juice
10 g shrimp paste
½ tsp turmeric
Anchovy stock powder to taste
Sugar to taste
Salt to taste
120 ml water