Terik Tempeh

Total servings: 4


300 g soja tempeh, cut in slices
2 tablespoon vegetable oil
1 medium onion, sliced
1 small piece laos, sliced
2 kemirie nuts
1 clove garlic, crushed
1 daun salam
1 teaspoon ketumbar
1 tablespoon sugar
vegan stock powder
500 ml santen (coconut milk)
salt to taste


Bake the slides tempeh in the vegetable oil until slighly browned. Add the onion, laos, kemerie nuts, garlic, daun salam, stock powder and sugar. Continue to fry for a few minutes.

Add the santen and bring to boil. Add salt to taste.

Terik Tempeh can be served with rice.

Vegan: Yes
Vegetarian: Yes