Ingredients

  • Serves 2-4 people
  • 150 g tempeh

    100 g anchovy

    60 g long beans,  cut into 4 cm long

    100 g bean sprouts

    2 bay leaves

    2 lime eaves

    1 lemongrass, smashed 

    500 ml water

    100 ml thick coconut milk

    15 g galangal

    300 ml cooking oil 

    10 g fried onions

    17 g large green chilies

    5 gr soybean sprouts, optional

    50 g tofu, optional

     

    Ground spices :

    25 g shallots

    30 g garlic

    5 g coriander

    5 g turmeric

    10 g dried shrimp

    15 g curly green chili

    24 g big green chili

    30 ml cooking oil

    12 g salt

    8 g sugar

    10 g brown sugar

    20 g chicken stock powder

     

Sayur Tempe Teri Lombok Ijo (Tempeh and Anchovy Soup with Green Chilli)
Recipe Courtesy of
Asian Food Network

Sayur Tempe Teri Lombok Ijo (Tempeh and Anchovy Soup with Green Chilli)

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Sayur Tempe Teri Lombok Ijo is a common go-to recipe in Indonesia for those longing for hearty comfort food. The tempeh or fermented soya bean, is cooked in coconut milk and then given a salty zing of anchovies and green chili. Easy to whip up with ingredients found in your kitchen.
  • Easy
  • 30 min
  • 20 min
  • 15 min
  • 1 steps
  • 25 Ingredients
  • Easy
  • 1 steps
  • 25 Ingredients
  • 30 min
  • 20 min
  • 15 min

Instructions

  1. Making Sayur Tempe Teri Lombok Ijo

    • Cut tempeh and tofu according to taste then fry until lightly browned. Then fry the anchovies until cooked or golden brown then set aside.

    • Puree shallots, garlic, coriander, turmeric, dried shrimp, large green chilies and curly green chili until it becomes a paste.

    • Saute the paste with bay leaves, lime leaves, lemongrass and galangal for 8 minutes over medium heat.

    • Add water, salt, sugar and chicken stock powder and stir until everything is well combined. 

    • Add the tempeh, tofu, long beans and anchovies then cook until water boils.

    • Once the water boils, add coconut milk and bring it to a boil using low heat, stirring continuously. Finally, add the bean sprouts. 

    Making Sayur Tempe Teri Lombok Ijo


Plate and Serve!

Prepare a serving bowl then pour the dish into a bowl. Top with fried onions and serve.

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 150 g tempeh

      100 g anchovy

      60 g long beans,  cut into 4 cm long

      100 g bean sprouts

      2 bay leaves

      2 lime eaves

      1 lemongrass, smashed 

      500 ml water

      100 ml thick coconut milk

      15 g galangal

      300 ml cooking oil 

      10 g fried onions

      17 g large green chilies

      5 gr soybean sprouts, optional

      50 g tofu, optional

       

      Ground spices :

      25 g shallots

      30 g garlic

      5 g coriander

      5 g turmeric

      10 g dried shrimp

      15 g curly green chili

      24 g big green chili

      30 ml cooking oil

      12 g salt

      8 g sugar

      10 g brown sugar

      20 g chicken stock powder

       

    Nutrition
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