Tempe is one of the cheapest protein sources in Indonesia. It's very different in Canada. Tempe is pretty expensive and can't be found for purchased in every grocery stores, only certain stores such as Asian, Organic and Natural Products grocers.
The recipe that I'm going to post here, it's one of street foods. It means you can find anywhere in Indonesia especially the Java island, the home of tempe.
It can be a vegan friendly by omitting terasi (Indonesian dried shrimp paste) or else, people whom are pesco-vegetarians still can consume this.
In the old post of this recipe, I mentioned that Indonesians almost eat everything with sambal. Sambal is a condiment used in Indonesia, Malaysia, Singapore and Sri Lanka, made from a variety of peppers, although chilli peppers (red long chilies/cayenne peppers, green chilies, bird's eye chilies) are the most common. Sambal is used as a condiment or as a side dish, and is sometimes substituted for fresh chillies; it can be very hot for the uninitiated. It is available at exotic food markets or gourmet departments in supermarkets in numerous countries.
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