material:
200 grams tempeh, diced
100 grams melinjo leaves, chopped
25 grams salted anchovy
8 pieces red chili, green, chopped
Banana leaf, biting
Subtle Seasonings:
3 cloves garlic
10 grains of red onion
5 grains hazelnut
Salt, brown sugar to taste
5 cm galangal, grated
Acidic water to taste
Method:
Combine the tempeh, melinjo leaves, anchovies, peppers with spices. stir well
Wrap with banana leaf. Embed. Steamed.
CA prawns
material:
Prawns 1 / 4 kg
Young peas 75 g
Carrots 2 pieces
Chicory 8 sheets
Seasonings:
3 cloves garlic
2 tablespoons oyster sauce
1 tbsp fish sauce
Water 1 / 2 cup
Salt, pepper to taste
How to cook:
- Garlic sauteed until issuing a savory aroma.
- Enter the prawns that have been dukupas skin, then stir until lightly reddish.
- Enter the peas, carrots, and cabbage that had been cut. Stir until blended
- Take a bowl and insert the oyster sauce, fish sauce, salt, pepper and enough water. Stir until blended. After that pour into the pan containing the meat shrimp TSB. While still stirring, until cooked biarkn.
