TEMPE Captain Cook salad seasoning

TEMPE Captain Cook salad seasoning
Material:
300 gr tempeh, diced 2 cm, dry fried
Lbr two lime leaves
1 stalk lemongrass, crushed
500 ml thick coconut cream
1 tbsp tamarind water java
1 teaspoon salt
2 tsp brown sugar sliced
2 tablespoons cooking oil
Refined:
5 cloves shallots
5 red chillies
3 BTR hazelnut
1 cm galangal
1 cm turmeric
Method:
1. Heat oil, saute ground spices with lime leaves and lemongrass
until fragrant.
2. Enter fried tempeh, stirring until blended.
3. Pour the coconut cream, bubuhi salt, brown sugar, and tamarind water and cook until thick.
For 6 people