Using a pestle and mortar or a blender combine the chilis, garlic, and shallots and pound or blend until a smooth paste. Stir fry the chili paste. Heat some oil in a wok or pan and stir fry the sambal or paste with the tomato paste for about 4-5 minutes. Keep stirring while cooking to avoid burning. Add the rice. 4 - Batagor (Fried Dumplings) Batagor is a famous street food in Bandung, West Java. The name is essentially abbreviated from three terms: bakso (meatball), tahu (tofu), and goreng (fried). The 'meatball' can be made with tofu, minced tengiri (Spanish mackerel fish or wahoo ), and tapioca flour. salt. Cut the meat into cubes of about 2 cm. Sauté in the oil. Rub onions, garlic, sambal, laos, sugar, and salt together into a paste. Add this herb paste to the meat which has sauteed for about 5 to 6 minutes and saute together. Then add the asem water, the block of santen, the sereh, the lemon leafs and the salam leaf. Pisang Susu maakt authentieke Indonesische recepten voor een moderne keuken. Aan de hand van oude Indische recepten van bijvoorbeeld Beb Vuyk, stelt Pisang Susu gezonde, verrassend makkelijke Indonesische gerechten samen. Cut each slice into six pieces. Dilute the asem (tamarind) together with salt in 4 tablespoons of water. Strain this and let the pieces of tofu seasoned with black pepper, marinate in the asem for 1 hour and scoop through once in a while. Let the tofu drain and fry the pieces in the oil until golden brown. Method: Pound all the ingredients for the Spice Paste on a stone for best results or use a blender/ mixer. Make a smooth paste, with little flakes of chilly. Do not add water. Heat oil to deep fry the beancurd and tempe. Fry in batches, the bean curd & tempe separately. Drain on paper towels. Head to the recipe card below for full ingredient measurements, instructions and recipe notes to make the most perfect tempeh kecap. 1. Slice the tempeh into long narrow strips. 2. Take a wok or sauté pan and cover the bottom of it with around half a centimetre of oil. It shouldn't completely cover the tempeh pieces. Fry for 2-3 minutes or until fragrant. Add coconut milk, kecap manis, and tamarind paste to the pan. Once the mixture starts to simmer, toss in pan-fried tofu, tempeh, and green beans. 1 cup grean beans, ½ cup coconut milk, 1 teaspoon tamarind paste, 2 teaspoon kecap manis. Heat 6 tbsp oil in wok till hot. Stir-fry the paste mix, dried shrimp, turmeric and candlenuts till fragrant. Pour in coconut milk and bring to boil over moderate heat. Add long beans, cabbage, lemongrass and galangal. Cook till vegetables are softened. Stir then add deep-fried beancurd and tempeh. Season with salt and sugar. Crush the roasted kemiri. Rub onions, garlic, terasi, salt and sugar together with the kemiri. Roast this mixture in the oil. Add the lombok and the taoco when the onions are yellow. Finish with asem water, made from asem that is diluted with 3 tablespoons of hot water. This sambal must stay slightly moist. wrfbOMH.