Serves 1
Directions
- 1Chop the tomato
- 2Add garlic, shallots, tomatoes, chopped chili, and shrimp paste to the pan
- 3Light the stove and add oil
- 4Add red curly chili
- 5Fry all the ingredients
- 6Transfer all ingredients to the mortar
- 7Grind the ingredients with the pestle
- 8Season with salt and seasoning
- 9Cut the tempeh
- 10Fry the tempeh in the same pan
- 11Combine tempeh with the ground ingredients
- 12Mix well
- 13Mix soy sauce, Worcestershire sauce and sweet soy sauce in a bowl
- 14Fry two eggs in a pan
- 15Add the sauce to the eggs
- 16Transfer the eggs to a plate
- 17Add basil leaves to the tempeh mixture
- 18Serve tempeh and eggs with rice
Ingredients
- 1 block tempeh
- 1 bunch basil
- 6 shallots
- 8 cloves garlic
- 1 tomato
- 1 piece palm sugar
- 1 bowl bird's eye chili
- 2 packages shrimp paste
- 5 red curly chili
- to taste salt
- to taste seasoning
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sweet soy sauce
- 2 eggs
- oil
- rice
Equipment
knifecutting boardpanstovemortarpestlespoonbowl
Tips
- The tempeh can be seasoned before frying.
- Adjust the amount of chili to your preference.
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