019e Soy Bean Cake Stew (Sambel Goreng Tempe & Kacang Tholo)



100 grams Shrimp peeled

50 grams Red beans boil. Drain.

500 ml Coconut milk

4 tbs. Vegetable oil

6 pcs Shallots sliced finely

2 pcs Red chilies seeded, sliced finely

1 pcs Green chilies seeded, sliced finely

3 cloves Garlic peeled, sliced finely

3 cm Galangal sliced finely

2 pcs Salam leaves

1/2 tsp. Salt to taste

1 tsp. Palm sugar


Slice the tempe into thin 1 x 2.5 cm strips. Set aside.

Heat the oil and fry all the ingredients until fragrant (about 2 minutes). Add the shrimp and red beans. Stir it around until the spices are well mixed. Add the coconut milk.

Let it come to the boil, then add the tempe. Turn down the heat and simmer to reduce the sauce. If it become too thick, add a little water or more coconut milk.


Tempe can be subtituted with tofu or Chayotes