the taste of the recipe for making Yellow Tempong
Saturday, April 2, 2011
Make your lunch on the weekend with your beloved family special.
Not only complete, the taste of the recipe for making Yellow Tempong Rice is also very delicious and addictive.
Rice Material:
250 grams of rice, washed clean
2 bay leaves
1 lemongrass stick, crushed
2 cm turmeric, mashed
1 teaspoon of salt
500 ml coconut milk from 1/2 coconut
Fried Ingredients:
1/2 chicken, cut 4 parts
200 grams of tempeh, chopped, chopped
1 lemongrass stick, crushed
1 bay leaf
2 cm galangal, crushed
2 teaspoons of salt
1/4 teaspoon ground pepper
1/4 teaspoon granulated sugar
500 ml of water
Ground spices:
6 red onions
4 cloves garlic
1 cm turmeric
4 candlenuts, roasted
1 teaspoon of coriander
Sambal Material:
8 curly red chilies
1 tomato, cut into 2 parts
3 large red chilies
1 clove of garlic
2 red onions
10 red cayenne peppers
1 teaspoon fried shrimp paste
1 teaspoon of salt
3/4 teaspoon granulated sugar
50 ml of oil
1. Rice: boil coconut milk, bay leaves, lemongrass, turmeric, and salt while stirring until it boils. Add rice. Stir until it sinks in. Steam for 45 minutes until cooked.
2. Fried: boil ingredients and spices until until absorbed and dry. Remove and fry until cooked.
3. Sambal: Heat oil. Fried curly red chili, tomatoes, large red chili, garlic, onion, red cayenne pepper, and shrimp paste. Rub until smooth. Add salt and sugar. Stir well.
4. Serve rice with fried and chili sauce.