Spicy Indonesian Tempe Ponggol Dish
Ingredients
- 1 block tempe
- 5 tablespoons sweet soy sauce
- 65 ml instant coconut milk
- Water as needed
- Salt
- Sugar
Spices
- 12 shallots, sliced
- 6 garlic cloves, sliced
- 2 tablespoons ground red chili
- 10 curly red chilies, sliced
- 5 green chilies, sliced
- 20 bird's eye chilies, whole
- 2 bay leaves
- 1 thumb-sized galangal, bruised
- 1 lemongrass stalk, bruised
Accompaniments
- White rice
- Bacem eggs (optional)
Preparation
Fry tempe until half-cooked, remove and drain.
Sauté shallots and garlic until fragrant, add ground red chili and sauté briefly, then add the remaining spices and sauté until fragrant and cooked.
Add tempe and water until tempe is fully submerged, season with salt and sugar, check taste.
Then add coconut milk, stir and add sweet soy sauce and whole bird's eye chilies. Cook until water reduces and spices are absorbed.
Tips
Do not cook until all liquid is gone; leave a little for sauciness.
Add more sliced red chilies and whole bird's eye chilies if you like it spicier.
