hot and spicy

I'm craving of indonesian's food... Many times I've heard my friends and also me :) said it... For me especially  hot and spicy one...
who said that we couldnt cook our favorite dish when we are abroad??
so today I'll cook my favorite dish hot and spicy peanut tempe*(kering tempe) and shrimp chili sauce (sambal udang)
*tempe is fermented soy bean

ingredients

tempe
peanut 300 gr
lemon leaves 4 pieces
chili 10-15 pieces
tomaten sauce 3 tablespoons
shalott 4 cloves
a pinch of salt and sugar

Direction:
Cut tempe in strap
Blend the chili and shalott

1. Deep fry tempe and peanut separately and set aside till cooling down..

2. Heat the pan with 3 tablespoon of cooking oil and stir the blended chili paste for 2-3 minutes.
3. Add lemon leaves and tomaten sauce stir for about 5 minutes.
4. Add salt and sugar. Taste it and when its done set aside till cooling down.

Cooling down 

5. Mix it

And I get 2 bottles of kering tempe :))

If you had dried anchovy you can also deep fry it and add it on this dish.. and the flavour would be more tasty.

dried anchovy

For the second recipe its the same chili sauce then I put the shrimp (about 400 gr) in it. 

So you have to cook the chili sauce first and when its cooked add shrimp and stir it for about 5 minutes.. 

 It is so easy with this chili sauce you could add manything that you like such as egg ( like what I did ;p) or deep fried eggplant or deep fried potato, etc...

Have a happy cooking :D
xoxo