Sambal TempeWednesday, February 29, 2012
Ingredients:200 gram Tempe, cut into dices (about 3cm x 3cm) and fry (half-done)4 cloves of garlic, pan-fry until wilted12-15 fresh bird's eye chilies (or adjust to your ability in bearing with spiciness :D)2 cm Kencur / Kaempferia galanga2 Kaffir lime leaves, thinly sliceSalt to taste
Method:Grind the ingredients (except kaffir lime leaves and fried tempe) with mortar and pestle to make the sambal (not too fine). Add in the fried tempe and thinly sliced kaffir lime leaves. Slightly crush the fried tempeh until well-mixed with the sambal.