pinch tempe

Pinch tempe


Material:
200 grams grated tempeh
½ coconuts and a half old, grated
2 chicken eggs
2 tablespoons fried anchovies and puree
4 stalks lemongrass, thinly sliced
Salt and pepper to taste
Cooking oil to taste


Delicate:
2 cloves garlic
1 teaspoon coriander


Method:
Mix all seasoning ingredients and stir until blended smooth.
Take the dough with your fingertips, try not dipadatkan.goreng in many oil and heat until browned.