prep time20 minutes
cook time30 minutes
serves2-3 pax
Ingredients
| 1 1/4 cup | San Remo Penne |
|---|
For lontong
| 25 g | Dried Shrimp, soaked in hot water until softened |
|---|---|
| 8 | Dried Chilies, soaked in hot water until softened |
| 2 | Red Chillies |
| 4 | Candlenuts |
| 5 cloves | Garlic |
| 130 g | Shallots, chopped |
| 1 1/4 tbsp | Turmeric Powder |
| 1 1/2 tbsp | Toasted shrimp paste |
| 40 g | Ginger |
| 40 g | Galangal |
| 1/4 cup | Cooking oil |
| 1 cup | Coconut milk |
| 1 cup | Vegetable stock |
| 4 | Kaffir lime leaves |
| 1 stalk | Lemongrass, bruised |
| 200 g | Long beans, cut into 1-inch length |
| 200 g | Fried firm tofu, diced |
| Salt to taste | |
| Sugar to taste |
For sambal tempe
| 1pc | Tempe, cut into fingers |
|---|---|
| 3 tbsp | Cooking oil |
| 1 | Onion, sliced |
| 3 cloves | Garlic, chopped |
| 2 tbsp | Chili paste |
| 1pc | Dried tamarind skin |
| Salt to taste | |
| Sugar to taste |
Method
- Cook San Remo Penne according to the packet instructions.
- To make sambal tempe, heat cooking oil then sauté onion and garlic until fragrant. Add in chili paste and tamarind skin, fry briefly. Add tempe, then season to taste with salt and sugar. Set aside.
- To make lontong, blend the first 10 ingredients until fine.
- Fry paste in hot cooking oil until fragrant. Add ¾ cup coconut milk, stock, kaffir lime leaves and lemongrass. Then add long beans and tofu. Season to taste with salt and sugar then add remaining coconut milk.
- Turn heat to low and add in San Remo Penne. Stir to combine and turn heat off. Serve with sambal tempe.
