Ingredients
5 pkts tempe (mouldy bean cakes in banana leaves) available from markets.
Salt to taste
6 pieces square soya bean cakes
1 cucumber
300 g bean sprouts —scald quickly
Oil for deep frying
For the sauce
1 metric coarsely ground roasted peanuts
10 ground dried chillies
2 metric cups thick tamarind juice Salt and sugar to taste
8 tbsp oil
Method
Fry the tempe and bean cakes in hot oil. Drain, cut into pieces and arrange on platter with the bean sprouts and sliced cucumber. Fry the chilli paste in oil, add the sugar, salt and tamarind juice. Pour sauce into bowl —stir in the peanuts. Pour this peanut sauce over the platter of prepared ingredients.
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Tags: bean curd recipe, chinese recipes, party meals, spicy fare, spicy recipe, vegetarian recipe, vegetarian variety