Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, sayur terong & tempe / eggplant & tempe in spicy coconut milk. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Sayur Terong & Tempe / Eggplant & Tempe in Spicy Coconut Milk is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. They are nice and they look wonderful. Sayur Terong & Tempe / Eggplant & Tempe in Spicy Coconut Milk is something which I’ve loved my entire life.
To begin with this recipe, we must first prepare a few components. You can cook sayur terong & tempe / eggplant & tempe in spicy coconut milk using 13 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Sayur Terong & Tempe / Eggplant & Tempe in Spicy Coconut Milk:
- Take 4 eggplants, cut into wedges, about 8 per piece
- Get 75 gram tempe, cut into cubes
- Make ready Red chilli paste:
- Take 5 shallots
- Make ready 3 garlics
- Get 5 candlenuts
- Make ready 5 red chillies
- Prepare 3 burdeye chillies
- Get 65 ml coconut cream
- Take Some water
- Get Salt
- Make ready Pepper
- Get Oil for frying
Instructions to make Sayur Terong & Tempe / Eggplant & Tempe in Spicy Coconut Milk:
- Fry the eggplants and tempe until golden brown. Separatedly.
- Chilli paste: put everything in a blender. Blend until smooth.
- Put some oil in a pan. Add in the chilli paste. Cook until fragrant.
- Then add in the tempe and eggplant. Mix until everything is coated.
- Add in some water just enough to cover everything. Then add in the coconut cream. Mix until evenly spread.
- Add in the seasonings. Taste test.
- Put off the heat. Serve with some white rice.
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