This is Coto Makassar or beef soup in peanut gravy, it is made from beef and beef tripe, a famous Indonesian traditional food originating from Makassar, South Sulawesi. This dish traditionally serves with ketupat or buras or just with steamed white rice. And Indonesians love to eat this coto with sambal tauco (chili sauce with fermented soy bean). I did not make the sambal tauco this time because I added some chilies in my gravy. So, this coto was already spicy.

‘Sambal Goreng’ is a traditional Indonesian dish which is made from chili peppers cooked with some other ingredients such as potatoes, tempeh, tofu, eggplants, green beans, etc. It’s quite different from ‘Sambal’ which refers to Indonesian chili sauce/paste which typically is made from a mixture of chili peppers with secondary ingredients such as shrimp paste, coconut sugar, lime juice, etc. and served as condiments. It’s savory, slightly sweet, and of course it’s spicy 🥵 Best served over warm white rice 🍚 By the way, you can always omit the ‘stinky beans’ part as they are really stinky. It may cause your breath to smell for a day or two 😁😅😂If you like my recipes, please follow me on my Instagram @jenscookingdiary @jenscookdineandtravel 🙏🏻😊😘

The Best of Indonesian Food in Australia 😍

MENDOAN in Banyumasan language, "mendo" means half-cooked or mushy. Mendoan means cooking with hot plenty of hot oil and cooking in a fast time so the dishes are not cooked all the way through. The raw food most often made in mendoan style is tempeh, served hot along with cayenne pepper or soy sauce. Mendoan tempeh can be eaten as a side dish, or snack to accompany a cup of tea or coffee while relaxing. Not only suitable eaten as a snack, tempe mendoan also be a suitable complement eaten with rice or clear broth soup.Traditionally in Banyumas, tempeh used to cook mendoan style is a kind of wide, thin tempeh --- one or two mendoan tempeh can also be made from ordinary tempeh which is sliced into thin but wide pieces. Mendoan tempeh, is easily found at traditional stalls in the former residencies of Banyumas and Tegal. For Banyumas, travelers buy tempeh mendoan as souvenirs in the Sawangan, Cilacap, Purwokerto and surrounding areas --- which is typical Purwokerto hawker center.Its unique taste helped this food spread to outside the Banyumas region, to the big cities in Central Java even to Jakarta. This dish can be made regardless of the amount of tempeh or flour, soft mendoan tempeh combined with crisp and fragrant chives makes it very tasty.There are some fundamental differences between kemul and mendoan tempeh. Mendoan is usually white, originally a typical Banyumas food that has spread to Yogyakarta and surrounding areas. Basic batter used in mendoan usually uses only flour and water mixed with spices like garlic, coriander, salt and flavorings that have been ground. The differences in batter ingredients also result in making kemul tempeh crisp (sometimes tend to be harsh), while mendoan tempeh tends to be soft.TIPS Use thick tempeh blocks that can be easily cut (better, if you have a grain tempeh sheet/unit ). Mendoan Tempeh should be sliced thin to speed up the cooking process in all parts of the tempeh, because thick tempeh would require a longer frying time. Use low/moderate protein wheat flour, not the high protein one because it will make the dough tough/clay-like. Using cake flour when making tempeh mendoan will produce a slightly crunchy texture outside and the inside that remains soft. Frying mendoan tempeh in hot oil (which is preheated to temperature), is one of the keys to success in the process of making mendoan tempe. Thus, part of the flour that coats the tempeh does not absorb oil. As a result, mendoan tempeh does not get wet by oil.

I was cravings for seafood, then I bought clam at the market. I made it with Padang Sauce (Sweet-spicy) because this sauce is best for this clam 😝#OneRecipeOneTree

Sweet fried tempe is popular in Indonesian country. Tempe is soybean fermentation same kind like tofu.

My husband and i love green beans. They are perfect for stir fry, soup, even snacks. This one with ground beef is his favorite. So simple and yummy!

Tempe is Indonesian food.. made of soybeans

Made in tropical island. East java-Indonesia. Uww~ 😚😘

Bacem or baceman is a cuisine of Central Java, also an area in the eastern province of Yogyakarta (Mataraman). Yogyakarta people like bacem which is sweetly flavored, namely with the distinctive flavor of brown sugar. “Bacem” actually is a way to preserve food products, usually tempeh and tofu. “Dibacem” means soaked in sugar water or salt, so that foodstuffs become durable.Sometimes, tempeh bacem has no savory taste and smells unpleasant. This is usually caused by many things, such as poor quality of tempeh. Tempeh is a processed food made from soybeans fermented with yeast, so yeast quality is what will affect the quality of tempeh. To minimize the tempeh not so pleasant smell, the key is in the initial processing of tempeh - When preparing the boiling water, put tempeh in with bay leaves and salt before adding other spices.Furthermore, to get a taste more savory and delicious, you can use coconut water to boil tempeh and other spices. The use of coconut water will also soften the texture of tempeh, so that when eating tempeh it will not feel hard. Coconut water will make bacem more sweet and delicious.Tempe bacem is a sweet and tasty, delicious dish served as a complement to a family dinner. No need to bother with difficult prep, because making tempeh bacem is quite simple and practical.

Side dish. 135 cal per serving.Eat with rice and soupy vegetables.

This recipe uses mature tamarind since young tamarind is unavailable. The seeds are removed by pounding. It's a no stir-fry recipe that includes vegetable broth, grilled fish, and fermented soybean sheet. The aroma comes from roasted chili, garlic, and makwaen. The tangy flavor is refreshing, and it's guaranteed to make you feel revitalized. Enjoy it with boiled or fresh vegetables, fried fish, and fried eggs for a healthy serving of vegetables.