About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Wednesday, May 18, 2016



300 gm tempeh,cut into small cubes

1 tbsp chilie powder

1 tbsp meat curry powder

1 tsp turmeric powder

1 tsp garam masala powder

½ tsp black pepper powder

½ tbsp fennel, pounded coarsely

3 tbsp besan flour

2 tbsp rice flour

1 tbsp caster sugar

5 dry chilies, cut into pieces

5 stalk kari leafs

A little water

Oil for deep frying

Heat the oil and fry the curry leafs and dry chilies. Remove and keep aside. Add a mix all ingredients expect the water. mix well and add a little water( look at the picture it must a bit dry not too wet) Add to the hot oil and fry the tempeh till golden brown. Remove from the oil and mix with the fried chilies and curry leafs. Serve with rice and sambar.

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