Tuesday, April 17, 2012


I packet Tempe, cut into thin strips

(Tempeh/ tempe/ tempei begins with whole
soybeans, which are softened by soaking and
dehulled, then partly cooked.)

( See below for more information)       

30 gm anchovies
(cleaned, deep-fried & crushed)
1 onion chopped
2 pips garlic chopped
1 green chilly sliced
5 birds eye
300 gm chicken meat slices
1 tomato sliced

Oil for cooking
Spring onion chopped


2 tbsp light soya sauce
1 tbsp light soya sauce
Salt, sugar & pepper to taste


Heat up oil for deep-frying.
Deep- fry tempe until golden brown &
crispy, dish & drain.

Heat up 2 tbsp oil in a wok, sauté onion,
garlic until aromatic.

Add chicken meat, seasoning & stir-fry
until well mixed.

Add in the remaining ingredients & stir-fry
over high heat until well mixed

Garnish with spring onion

Dish up & serve with plain rice.


1 comment: