Sambal Goreng TempehTotal servings: 4
200 g tempeh, cut in slices
4 Tbs vegetable oil
2 shallots, chopped
1 clove garlic, chopped
1 red lombok, seeded
1 tsp salt
1 tsp laos root, mashed
1 daun salam
1 Tbs kecap manis
100 ml coconut milk
Add oil and tempeh slices into skillet and bake the tempeh until slightly browned.
In a mortar grind the shallots, garlic, lombok and salt until smooth.
In a saucepan add above mixture, tempeh and the remaining ingredients. Simmer for about 5 minutes.
Serve the Sambal Goreng Tempeh over rice.