* 500 ml vegetable oil
* 10 grains of red onion, thinly sliced
* 5 cloves garlic, thinly sliced
* 150 grams of dried anchovies jeans fresh, clean
* 100 ml coconut milk from 1 / 2 coconut grated peeled
* 50 ml tamarind water
* 5 pieces of red chili, seeded and sliced thin oblique
* 10 fruits (300 g) tempeh triangles (usually sold with leaf packs or can be replaced with ordinary box and cut tempeh triangles), split in half and press it until it was burned as he pressed a bit bruised.
Blend:
* 7 fruits red chili sauce
* 3 cloves garlic
* 3 cm in young galangal
* 1 stalk lemongrass, take the white part thinly sliced
* 2 tablespoons brown sugar comb
* 1 teaspoon salt
Complement:
200 g bean sprouts, clean, wash with boiled water
How to cook:
1. Heat oil in a separate frying onions, garlic and anchovies. Lift drain
2. Heat remaining 3 tablespoons Minya frying, stir-fry until fragrant spices
3. Pour coconut milk and tamarind water and stir until thick seasoning
4. Enter the red chili peppers, anchovies, red onion, roasted garlic and tempeh, stir well
cook until done, serve warm with a complementary
for 6 servings, calories 165/porsi
