Indonesian stir-fry chili 'tempe' and tofu ~ Lombok style 👍

Name: Indonesian stir-fry chili 'tempe' and tofu ~ Lombok style 👍
Total time: 1200 s
Yield: 6 servings
Cuisine: American
Ingredients: 4 small chilli pepper or chilli padi; 8 clove shallots; 5 grams shrimp paste; 20 ml cooking oil; 4 clove garlic; salt; 2 pinch Sugar or brown sugar; 8 piece tempe or fermented soya bean cake; 3 piece tofu or soya bean cake

Sneha @cook_3011801

This recipe is originally from Lombok, an Indonesian island. Recommended by my sis helper who is currently here as a domestic helper. We love this simple dish hopefully you do too 😊 {{for those who's afraid of spicy reduce the chilli and add tomatoes instead}}

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Ingredients

20 mins

6 servings

4 smallchilli pepper or chilli padi
8 cloveshallots
5 gramsshrimp paste
20 mlcooking oil
4 clovegarlic
salt
2 pinchSugar or brown sugar
8 piecetempe or fermented soya bean cake
3 piecetofu or soya bean cake

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Steps

20 mins

1
2

Diced the tofu or soya bean cake and fry on medium heat pan.
3

Blend the shrimp paste, garlic, shallots, chilli pepper into paste
4

Heat up the oil on a pan in a medium heat fire and fry the chilli paste mixture that has been blended together
5

After the chili paste mixture is cooked for at least 10mins or till it brings out the fragrance, add the fried diced tempe and tofu together into the pan. And continue to stir fry them altogether. Add sugar and salt to taste. 😊
6

Walaaaaaa it's ready to be served with rice and savour!! 😊👍👌