Dry Spicy Tempeh Potato Recipe

Ingredients

• Potatoes - 1/2 kg
• Tempeh, thinly sliced ​​- 1 medium size board
• Betel lime, dissolve 200 ml of water - 1 tbsp
• Tamarind, dissolve 3 tablespoons of hot water then strain and take the water - 1/2 tsp
• Bay leaf - 2 pieces
• Citrus leaves - 2 pieces
• Galangal, bruised - 2 cm
• Big red chili, remove the seeds and finely chop - 3 pieces
• Brown sugar, finely sliced ​​- 2 tbsp
• Salt - 3/4 tsp
• Sugar - 1 tsp
• Cooking oil - 150 ml
• Ground spices:
• Curly red chili - 10 seeds
• Red cayenne pepper - 8 pieces
• Shallots - 6 grains
• Garlic - 4 cloves
• See Mother's Recipe Version

Plans

• Peel the potatoes and wash them. Cut each potato in half and then slice thinly. Soak the potato wedges in the whiting solution for 15 minutes. Drain well.
• Heat the oil. Fry the potatoes until dry and crispy. Lift and drain. Set aside.
• Fry tempeh until brown and crispy. Lift and drain. Set aside.
• Saute ground spices until fragrant.
• Add bay leaves, lime leaves, galangal, and chilies. Cook until the spices are cooked and reddish in color.
• Add brown sugar, salt, sugar, and tamarind water. Stir well and let it cook until thickened. Correction taste. Turn off the fire.
• Add fried potatoes and tempeh. Stir quickly until all the ingredients are covered with spices. Let it cool.
• Ready to serve or store in an airtight container.
• 1. Soak the potato slices with a solution of whiting water to make them crispy.

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