Almost a year ago, both my grandparents came to visit Marcell and I in Jakarta. Though only for a day, I had a wonderful time with them. Our time was absolutely well spent, with her giving me recipes and cooking tips. This particular recipe was one of it. I hope you’ll enjoy cooking this wonderful dish as much as I did.
Blend Ingredients:
10 dried chillies
1/2 thumb-sized shrimp paste/belacan
Sliced Ingredients:
6 shallots, sliced thinly
6 cloves of garlic, sliced thinly
Thumb-sized galangal, sliced in strips
Thumb-sized ginger, sliced in strips
3 red chillies, sliced thinly
3 green chillies, sliced thinly
Main Ingredients:
1/2 kilo shrimp, deveined
1 packet fermented soyabeans/tempe, diced
2 pieces firm tofu, diced
Other Ingredients:
1/4 cup tamarind juice
2 tablespoons sugar
1 teaspoon unrefined sea salt
- Boil the dried chillies until they soften, and then blend it together with the shrimp paste. Be sure to add about 2 tablespoons of hot water before blending it.
- Separately, fry the shrimp, fermented soyabeans and firm tofu until they turn golden brown. Set it aside.
- Heat pan with 5 tablespoons of cooking oil. Once hot, add in the blended ingredients until the aroma rises.
- Add in all the sliced ingredients for about 2 minutes.
- Then add the fried shrimp, fermented soyabeans and firm tofu into the pan.
- Mix it well. Then pour in the tamarind juice (nb: Different people have different tastes, so pour in bit by bit until it suits your taste buds)
- Add in sugar and salt to taste.
- Fry the mixture for another 4 minutes.
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