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Indonesian   -   Sweet And Hot Tempeh (Java)   adapted from The Exotic Kitchens of Indonesia by Copeland Marks

  • 1 Pound Tempeh -- julienned
  • 1 Pound Potato -- julienned
  • Oil -- for frying
  • 5 Medium Shallots -- thinly sliced
  • 2 Cloves Garlic -- finely chopped
  • 1 Teaspoon Red Pepper Flakes
  • 1/2 Teaspoon Salt
  • 1/2 Cup Chicken Broth
  • 1 Tablespoon Brown Sugar
  • 1 Inch Galangal -- finely chopped
Directions Heat oil in pan and fry both tempeh and potatoes until brown and crisp. Drain on paper towels. In food processor, combine shallots, garlic, pepper flakes and salt to a paste. Add to the pan that has been drained of oil. Stir fry briefly, add broth and bring mixture to a boil. Add brown sugar and galangal. Cook 2 minutes. Add tempeh and potatoes and stir fry for 1 minute to return to a serving temperature. Serve.
Serves 8
Time to Make 0:00

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