[Malaysia] Tempe Tauhu Chili<\/h1><\/div><\/span><\/div><\/div>[\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″]<\/div>Ingredient<\/h2><\/div><\/div>[vc_empty_space][vc_column_text css_animation=”top-to-bottom”]Sambal Emma Paste (200g)<\/p>\n
A shallot<\/p>\n
3 pieces of tofu<\/p>\n
2 potatoes<\/p>\n
2 chilies<\/p>\n
50g anchovies<\/p>\n
1 packet of tempeh<\/p>\n
Sambal Emma Paste (200g)<\/p>\n
A shallot<\/p>\n
3 pieces of tofu<\/p>\n
2 potatoes<\/p>\n
2 chilies<\/p>\n
50g anchovies<\/p>\n
1 packet of tempeh[\/vc_column_text][vc_empty_space height=”20″][\/vc_column_inner][vc_column_inner width=”3\/4″]
<\/div>Preparation Methods<\/h2><\/div><\/div>[vc_empty_space][vc_column_text css_animation=”top-to-bottom”]<\/p>\n\n- Fry the tempeh until crispy and set it aside first.<\/li>\n
- Fry the tofu until golden in colour and set it aside first.<\/li>\n
- Next, add the anchovies and cook until they are half crispy. Then, add the potatoes and fry them together with the anchovies until they are cooked.<\/li>\n
- Add the Emma sambal paste and heat the paste until the oil separates.<\/li>\n
- Add the finely chopped shallots.<\/li>\n
- Add the fried tempeh and tofu.<\/li>\n
- The sambal tofu tempeh is ready to be served.<\/li>\n<\/ol>\n
[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css_animation=”fadeIn” css=”.vc_custom_1599118759864{margin-top: 30px !important;}”][vc_column][vc_separator][vc_row_inner][vc_column_inner][vc_column_text css_animation=”none”]<\/p>\n
Products used in this recipe:<\/strong><\/p>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/3″]
\t\t[vc_single_image image=”4845″ img_size=”full” alignment=”center” image_hovers=”false”][vc_column_text]<\/p>\nEmma Chili Paste<\/span><\/h4>\n[\/vc_column_text]\t\t<\/div><\/div>[\/vc_column_inner][vc_column_inner width=”1\/3″]
\t\t\t\t<\/div><\/div>[\/vc_column_inner][vc_column_inner width=”1\/3″]\t\t\t\t<\/div><\/div>[\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column][vc_row_inner css=”.vc_custom_1599549539895{margin-top: 30px !important;margin-bottom: 72px !important;}”][vc_column_inner][vc_separator][vc_column_text css_animation=”zoomIn”]<\/p>\nShare this post:<\/p>\n
Ingredient<\/h2><\/div><\/div>[vc_empty_space][vc_column_text css_animation=”top-to-bottom”]Sambal Emma Paste (200g)<\/p>\n
A shallot<\/p>\n
3 pieces of tofu<\/p>\n
2 potatoes<\/p>\n
2 chilies<\/p>\n
50g anchovies<\/p>\n
1 packet of tempeh<\/p>\n
Sambal Emma Paste (200g)<\/p>\n
A shallot<\/p>\n
3 pieces of tofu<\/p>\n
2 potatoes<\/p>\n
2 chilies<\/p>\n
50g anchovies<\/p>\n
1 packet of tempeh[\/vc_column_text][vc_empty_space height=”20″][\/vc_column_inner][vc_column_inner width=”3\/4″]
Preparation Methods<\/h2><\/div><\/div>[vc_empty_space][vc_column_text css_animation=”top-to-bottom”]<\/p>\n\n- Fry the tempeh until crispy and set it aside first.<\/li>\n
- Fry the tofu until golden in colour and set it aside first.<\/li>\n
- Next, add the anchovies and cook until they are half crispy. Then, add the potatoes and fry them together with the anchovies until they are cooked.<\/li>\n
- Add the Emma sambal paste and heat the paste until the oil separates.<\/li>\n
- Add the finely chopped shallots.<\/li>\n
- Add the fried tempeh and tofu.<\/li>\n
- The sambal tofu tempeh is ready to be served.<\/li>\n<\/ol>\n
[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css_animation=”fadeIn” css=”.vc_custom_1599118759864{margin-top: 30px !important;}”][vc_column][vc_separator][vc_row_inner][vc_column_inner][vc_column_text css_animation=”none”]<\/p>\n
Products used in this recipe:<\/strong><\/p>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/3″]
\t\t[vc_single_image image=”4845″ img_size=”full” alignment=”center” image_hovers=”false”][vc_column_text]<\/p>\nEmma Chili Paste<\/span><\/h4>\n[\/vc_column_text]\t\t<\/div><\/div>[\/vc_column_inner][vc_column_inner width=”1\/3″]
\t\t\t\t<\/div><\/div>[\/vc_column_inner][vc_column_inner width=”1\/3″]\t\t\t\t<\/div><\/div>[\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column][vc_row_inner css=”.vc_custom_1599549539895{margin-top: 30px !important;margin-bottom: 72px !important;}”][vc_column_inner][vc_separator][vc_column_text css_animation=”zoomIn”]<\/p>\nShare this post:<\/p>\n
[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css_animation=”fadeIn” css=”.vc_custom_1599118759864{margin-top: 30px !important;}”][vc_column][vc_separator][vc_row_inner][vc_column_inner][vc_column_text css_animation=”none”]<\/p>\n
Products used in this recipe:<\/strong><\/p>\n [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/3″] [\/vc_column_text]\t\t<\/div><\/div>[\/vc_column_inner][vc_column_inner width=”1\/3″] Share this post:<\/p>\nEmma Chili Paste<\/span><\/h4>\n
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