Add 1 tbsp oil in wok over medium high heat. Throw in chili, garlic and shallots and fry til fragrant. Add in the tempeh then add in the spices. Once spices are distributed throughout the tempeh let the sauce reduce. Toss in the 1/4 tsp kecap manis as a glaze and remove from heat.
Step 3: Cook the coconut milk rice. Add all the ingredients to a saucepan and give the mixture a small stir and place its lid on. Then, bring the mixture to a boil over medium-high heat before lowering to a simmer and cooking for 15-20 minutes.
Instructions. Heat up the pan with enough oil to pan-fry the tempeh strips until crips and set aside. Then fry dried anchovies until brown and remove from pan. Pour in the blended paste and stir fry until aromatic with the same oil. Add Salam Sos Cili Manis Perisa Thai & salt to the desired taste. Toss in red onions & bring to a soft boil.
Step 3: Grind. We're almost done, that was quick and easy. Now comes the grind. Start by adding salt, and seasoning (optional) followed by the chili garlic and onion. Grind until it becomes a mush. Add the tempeh and grind it in the mush of sambal until tempeh itself becomes one with the mush. Voila, that was it!Slice the tempeh & tofu in 1cm thinly rectangular shapes or as desired. Put aside. Soak the tempeh & tofu in the mixture one by one with your hand. Make sure both side are marinated well. Put aside for 15 minutes. Heat enough oil in a frying-pan on a medium heat. Deep-fry the sliced tempe then tofu over medium-high heat in a hot oil. vgr82. 406 127 201 149 426 70 124 376 179