Tempong Rice Recipe
This Banyuwangi specialty consists of a variety of boiled vegetables, fried foods such as tofu and tempeh, and simple side dishes such as fried chicken or fish. This tempong rice menu is a must try. Delicious and nutritionally complete from vegetables and protein. Follow how to make it.
Ingredients
- Tempong Sambal Ingredients:
- Big red chilies - 2 pieces
- Cayenne pepper - 30 pieces
- Vegetable tomato - 1 piece
- Terasi - 1 tsp
- Brown sugar - 1 tbsp
- Salt - 1/2 tsp
- Lime - 1 fruit
- Unkep Chicken Ingredients:
- Chicken - 1/2 head
- Shallots - 8 grains
- Garlic - 4 cloves
- Coriander - 1 tbsp
- Turmeric - 1 segment
- Lemongrass - 1 stick
- Bay leaf - 2 pieces
- Citrus leaves - 2 pieces
- Salt - 1 tbsp
- Water - 800 ml
- Complementary:
- Chayote, boiled - 1 piece
- Spinach, boiled - 1 bunch
- Tofu, fried - 2 pieces
- Tempeh, fried - 1 board
- Fried salted fish, to taste - to taste
- Long beans, cut according to taste - to taste
- Cucumber, cut into small pieces - 1/2 fruit
- Basil, pick the leaves - 1 bunch
- Fried onions, for sprinkling - to taste
- Buy ingredients and cooking utensils
Plans
- Puree the ungkep chicken seasoning, set aside. Boil water, add chicken after boiling and seasoning for ungkep chicken. Cook until the water is reduced, just a little left.
- Fry chicken, until brown. Lift and drain.
- Mix the ingredients for the tempong sauce, chili, tomatoes, shrimp paste, brown sugar, salt. Give the lime wedges, re-uleg.
- Serving: Arrange the rice on a serving plate on a banana leaf, sprinkle with fried onions. Give the sambal tempong, fried chicken, along with steamed vegetables, sliced cucumber and basil salad.
- 1. If you want the chili to last longer, the chilies and tomatoes can be fried first.
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