2
8-oz. packages tempeh
¼
cup vegetable oil, plus more for frying (3–4 cups)
1
tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
3
large or 4 medium shallots
1
2" piece ginger
1
large or 2 small plum tomatoes
6
garlic cloves
4–6
red serrano or Fresno chiles
3
.5 oz. green beans
½
large bunch Tuscan or curly kale (about 6 oz.)
2
lemongrass stalks
4
makrut (Thai) lime leaves (optional)
3
Tbsp. kecap manis
1
Tbsp. grated palm sugar or light brown sugar
1
tsp. tamarind concentrate or 2½ tsp. tamarind paste
2
tsp. ground coriander
1
cup salted dry-roasted peanuts
Steamed white rice (for serving)
Source : food
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