Indonesian Sauces: Sambal Tempe

material:
300 g tempe, cut into pieces
3 pcs red chili curly
5 pcs chili sauce
3 cloves garlic
2 cm kencur
1 / 2 tsp shrimp paste
1 teaspoon salt
1 / 2 tsp sugar

Method:
1. Fried / grilled tempe until cooked and dry.
2. Puree (by way diulek) curly red chili, cayenne pepper, garlic, kencur, shrimp paste, salt, and sugar.
3. Enter Tempe, tap-tap until the tempeh, stirring rate is rather destroyed. Serve with hot rice.

For 4 people

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