Material:
1 tempe board, cut 2 cm thick
400 ml of coconut milk from 1/2 coconut
3 pieces of orange leaf, discard the bone leaves
1 stalk lemongrass, crushed
1 bay leaf
2 cm galangal, crushing
2 tbsp cooking oil
Spices Rinse:
4 onions
3 cloves of garlic
2 grains of pecan, roasted
½ tsp pepper
1 tsp coriander
1 tsp salt
1 tablespoon brown sugar that has been combed
How to cook:
Heat oil, saute the spices finely until fragrant, then set aside.
Heat the coconut milk, add a spicy stirring, orange leaves, lemongrass, galangal and bay leaf. Stir evenly.
Enter the tempe slice. Cook with low heat and stir to keep the coconut milk from breaking. Cook until cooked and the coconut milk is low. Lift and serve.
