Traditionally, Tempe is handmade and wrapped in leaves. However, thanks to Today's technology, you can easily find it at NTUC supermarket, under the halal cold section. (See pic below)
So I'm very happy to find everything I wanted in NTUC. French beans, Tempe, bean curd and Kokita's Sambal Balado.
According to my Indonesian friend, Kokita is a very famous brand so we are blessed to be able to have it readily available in Singapore. I would say that this paste is a little spicy so if you would prefer it to be spicier, you can dice chili padi to add extra punch to it. It is also on the salty side, so people like me who prefers your sambal to be a little sweet can add sugar to it. Otherwise, it is good alone. With this paste, it recommends you to make sambal hard boil eggs, which is good for nasi lemak, Nasi Padang or even Briyani.
Overall, this is a versatile sauce and it made my mum take notice of the dish, complimenting and checking out more of its products. So it's worthwhile getting!
Ingredients:
1 pack french beans washed, plucked off ends and cut
1 pack Tempe diced
1 pack bean curd sliced
Oil
2 tablespoon Kokita sambal Balado
1 tablespoon brown sugar
1. Heat the wok on medium heat and pour in oil.
2. When oil is heated, place bean curd and do not touch it until it is thoroughly cook through, if not it will break as the skin will stick to the wok.
3. Flip over when the beancurd is cooked through and is brown.
4. When both sides are brown, it is done. Remove from heat.
5. Place in diced tempe and pan fry on both sides until golden brown. Remove from heat.
6. Sautée French beans and add Kokita's sambal Balado and sugar. Stir fry and simmer for a while. Add a couple of tablespoon full of water if you desire.
7. When French beans are almost cooked through, add Tempe and beancurd and make sure every piece is coated in the sambal.
8. Now it's done! Enjoy it with hot rice!
Inspiring yummy mummies
PoshPearl
