Another recipe of tempeh and tofu. This recipe is adapted from Tempeh Bumbu Petis of Tabloid Nova. Since I had tofu and tempeh, so I combined both those soy products. Petis Udang is literally translated as shrimp paste, which has strong flavour and dark color.
2 gloves garlic, grated
1 tsp salt
150 ml water
3 bird’s eye chilies
2 gloves garlic
1 tsp shrimp paste
1 tbsp Indonesian sweet soy sauce
1/2 tsp salt
200 ml air
oil to deep fry tofus and tempehs
2 tbsp fried shallots for sprinkle
1. Combine tempeh and tofu with marinating ingredients. Marinate for 30 minutes. Deep fry tofu and tempe until golden brown.
2. Stir fry the pureed/ground ingredients until fragrant. Add tempeh and tofu, stir evenly.
3. Add shrimp paste, sweet soy sauce, salt and water. Cook until the spices dissolve.
4 Serve by sprinkling freid shallots over.