Indonesia receta de comida

Sambal Goreng Tempeh - El tempeh frito dulce y picante

Sweetened with palm sugar and spiced with galangal, lemongrass, pasta de camarones, tamarind and chilies, this dish.

Ingredientes:

2 cakes tempeh (1lbs/500 g in total) oil, para freír

2 chalotes, peladas y rebanadas

3 dientes de ajo, peladas y rebanadas

2 chiles rojos longitud de los dedos-, deseeded and thinly sliced

2 tallos de hierba de limón, de espesor inferior terceros sólo, capas exteriores descartados, parte interior herido

½ cucharadita de pasta de camarones secos (pista), tostados

3 cucharadas de azúcar de palma afeitado

3 tablespoons water

2 cucharadas de jugo de tamarindo (see our sambal categories)

Instrucciones de Cocción:

1. Slice the tempeh into long narrow strips. Heat the oil in a wok over high heat and deep-fry the tempeh strips until browned and crispy, 3 a 5 minutos.
2. Drain the oil from the wok and wipe it clean. Heat 1 tablespoon of fresh oil in the wok over medium heat and stir-fry the shallots, garlic, chilies, galagal, lemongrass  and dried shrimp paste for 3 to 5 minutos hasta que estén fragantes. Add the palm sugar, water and tamarind juice, and stir-fry until the sugar has completely dissolved and begins to caramelize. Add the deep-fried tempeh strimps and stir-fry until the sauce has thickened and completely coats the tempeh, 3 to 5 minutos. Sazone con sal y retirar del fuego. Discard the galangal and lemongrass, and garnish with sliced chili, if desired.

Fuente: Recetas auténticas de Indonesia, Heinz Von Holzen and Lother Arsana