Serundeng Tempe
Stir-Fried Coconut Flakes with Tempeh
Servings 0
Ingredients
- 1 block fresh Tempe 250 g, steam for 20-30 mins, mashed
- 1/2 can corn kernel peaches and cream is best
- 150 g soft Tofu or medium firm is fine too crumbled
- 1 c desiccated coconut flakes
- 1/2 of an onion
- 2 garlic
- 1 candlenut
- 1 tsp coriander ground
- Vegeta powder to taste
- 1 tbsp olive oil
- 1 kafir lime leaf
- Fresh basil leaves for serving
Instructions
- Using food processor, process garlic, candlenut, and onion into a paste
- Heat oil and saute paste, coriander, plus kafir lime leaf until fragrant
- Stir in mashed Tempeh and coconut flakes
- Stir in tofu and corn to combine
- Season with vegeta
- Serve serundeng with warm rice and sprinkled with chopped fresh basil leaves