Tempe bumbu tomat (tempe with tomato, garlic and shallots)

Image

By

Tjok Maya Kerthyasa I Wayan Kresna Yasa
Abstract

“This tempe, or tempeh, the recipe is simple but powerful. My niang (grandmother) eats it almost every day. It’s a true testament to the magic that can happen when garlic, red (Asian) shallots, tomatoes and good coconut oil join forces. It works nicely on its own with steamed rice or as a side in a family-style spread. You could add a sliced chilli or two for extra spice, but it’s just as nice without the burn. I add or omit chillies depending on my mood.” – MayaRead More

GET THE WALDEN POST IN YOUR EMAIL!

Get an overview of the latest articles in your email every week on Friday morning. Please leave your email in the box below and press subscribe. A confirmation email will be sent to you. If you don't receive this email shortly, please check your spam folder.

Most Popular

Recent Comments