Easy vegetarian dinner, yes that's good recipe idea, very good for dinner's time with big family, an easy step to make it as well as combustible ingredients in the can so that you can easily make anytime, no need to require quite a lot of money to make it, so... try it and you can feel good with yor creations.
Lodeh green egg plant mixed with chunks of tempeh will feel more complete when enjoyed withs auce and anchovies.
Ingredients / spices:
400 grams of green eggplant, cut into pieces
200 grams tempeh, cut in squares
1,500 ml coconut milk from coconuts 1/2
3 cm galangal, crushed
5 large green chilies, chopped
1 1/2 teaspoon tamarind water, 1 teaspoon of sour and 1 tablespoon water
1 tablespoon salt
2 1/2 teaspoons sugar
2 tablespoons oil for frying
Ground Spices:
8 red onions
3 cloves garlic
1 teaspoon shrimp paste fuel
2 cm kencur
1/2 teaspoon coriander
How to make green eggplant lodeh:
- Heat the oil. Saute ground spices and ginger until fragrant. Add green chillies. Stir well.
- Enter the eggplant and tempeh. Stir until wilted. Pour the coconut milk. Stir well.
- Add salt, sugar, and acid water. Stir well. Cook, stirring until boiling.