Ingredients
1 jar of Yakso tempeh
Yakso coconut oil
Yakso sambal brandal
Coconut blossom syrup
Yakso ketjap manis
3 slices of fresh ginger
3 oranges
4 red onions
2 cloves fresh garlic
Four seasons pepper
Pinch of sea salt
A recipe to lick your fingers. Rich, crispy with a
warming taste experience!
Prepration method:
1. Cut tempeh into dice and rub with salt, pepper and pressed garlic. Fry them golden brown and crispy in coconut oil.
2. Add the onion rings, the slices of orange, ginger and a few generous spoonfuls of sambal brandal. Let this simmer for 15 minutes. Then heat vigorously and deglaze with a dash of coconut blossom syrup and Ketjap.
3. Remove the ginger slices and serve with a bowl of Ketjap in which you put a few cloves of garlic for extra flavour. Delicious for sprinkling on a side dish like rice and with some shredded red onion as an extra. A finger-licking recipe.
Tip: also delicious with Yakso ketjap asin. You can also serve it with a dish of rice with sweet
soy sauce, garlic and finely chopped onions.
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