About the cuisine

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

Tuesday, May 10, 2016

TEMPEH AND ANCHOVIES SAMBAL




TEMPEH AND ANCHOVIES SAMBAL

300 gm tempeh,cut into cubes and fry till crispy

50 gm anchovies,wash and pounded coarsely

100 gm petai,sliced into 2

2 big onion,cut into a big slices

2-3 tbsp oil

Tamarind or lime juice to your taste

Salt,sugar and aji no moto to taste

Pound coarsely

1 big onion

10 bird eyes chilie,or to your taste

4 garlic

½ inch belacan

1.    Heat the oil and add in the pound paste and fry till the oil rise.

2.    Add in the pound anchovies and a little ware and fry till the oil rise

3.    Add in the tempeh and mix will add in the salt,sugar and aji no moto mix well and add in the juice. Mix well

4.    Add in the sliced onion and petai mix well and stir fry. Don’t cook for long. Remove from the pan. Serve hot with rice.
 









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