Tempe is a fermented soybean cake, Indonesia’s culinary gift to the world.
100g tempe, cut into thin batons
100g snake beans, cut 5cm
1 clove garlic
3 red birds eye chillies
1/2 tsp trasi powder
1/2 tsp sugar
1/2 tbls kecap manis
Fry tempe until browned and crisp – set aside.
Make a paste of shallot, garlic, chillies, salt, sugar and trasi.
Heat 1 tbls oil and fry paste 3 minutes.
Add snake beans, 50ml water, tempe and kecap manis – cover and cook 5 minutes.
Inspired by Warung Makan Saung Kering, Bandaneira.