TEMPEH BALADO
Hello foodies
How are you guys?
Sorry I can't post the recipe again. I've been very busy lately, so I don't have time to cook. Today I took the time to cook an easy menu. This time the menu is made from tempeh called Tempe Balado. If you haven't tried it, I suggest you try making it at home. This is perfect for you spicy lovers. But don't worry for those of you who don't like spicy, you can replace chili with tomatoes. Alright, instead of me talking too much, let's get straight to the recipe!
THE INGREDIENTS
- Tempeh
- Chilies (according to your taste)
- Garlic (3 Cloves)
- Shallot (5 Cloves)
- Salt (1 teaspoon)
- Sugar (1 tablespoon)
- Powdered broth (1 teaspoon)
- 1 Tomato
- Cooking oil
HOW TO COOK IT?
Step 1
Thinly slice the tempeh
Step 2
Fry the tempeh until golden brown then remove and drain.
Step 3
Boil the chili, onion and garlic until tender.
Step 4
After that, drain and add seasonings (salt, sugar, powdered broth). Mash until smooth (or you can use a blender).
Step 5
Saute the ground spices then add the tomatoes that have been cut into small pieces.Then,mix well!
Step 6
Add water and then make sure the taste is right.After that, add the tempeh and mix well. Cook until the spices absorb.
Step 7
Serve on a plate
How was that? Are you Interested to try cook this at home?
By the way, you must be wondering why I often use tempeh as the basic ingredient for the recipes I share. Actually, I chose tempe because it is an original Indonesian food ingredient and surely many of you who come from outside Indonesia don't know it and how to cook it. That's why I want to share some of my knowledge. I hope my blog can help you.
Thank you for always reading my blog! Please, keep support me in the future!
Best regards,
Devy Swan
Devy Swan
Devy Swan is a girl with a lot of dreams and imagination.She likes cooking, singing and traveling. Recently, in the last 2 years to be exact, she started learning to write. Although her writing is still not very good, but she has a hope that one day she will have her own book.
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