Tempe Penyet

Tempe Penyet

Wow, it is December again already and we are heading for the new year. Time flies so fast when you have too many things on your plate. Today, will be the last batch of the second relish series and we are making Tempe Penyet, an authentic Javanese relish. The dish consist of fried tempe and a bowl of fresh relish that you serve together in own plate. The sides will be some Indonesian salad and rice to go with. Watch out it can burn your tongue because it is so spicy. If you can’t bare it add some sweet soy sauce to go with.

Tempe Penyet:
1 block tempe, cut into thin slices
2 tsp salt
1 tsp chicken consomme
1 tsp corriander powder
enough water to cover the tempe

How to prepare:
-add all the ingredients in a bowl and let it marinate for 10 minutes
-drain and fry the tempe until golden brown
-drain oil, set aside

Penyet Relish:

5 long red chilies
10 small chilies
4 shallots/1/2 small onion
2 cloves garlic
2 tsp terasi
1/3 cup oil
1/2 tsp salt

How to prepare:
-blender the long red chilies, small chilies,shallots and garlic, add into a bowl
-heat oil and saute terasi until fragrant, add to the bowl
-add salt and mix together


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