Tempe Cook Shrimp

For 4 servings:

Material:

- 2 tablespoons cooking oil

- 5 onions, thinly sliced

- 2 cloves garlic, sliced thin

- 5 pieces of green pepper, sliced thin oblique

- Two knuckles galangal, smashed

- 2 bay leaves

- 100 grams prawns, peeled leaving tails

- 200 grams tempeh, cut into pieces, fried ripe stengah

- 100 grams of leaves melinjo

- 300 ml coconut milk from half coconut

- Salt, sugar to taste

Method:

1. Heat oil, saute onion, garlic until fragrant. Enter chili, galangal, bay leaves. Stir until wilted.

2. Give the shrimp, cook until change color.

3. Enter the tempeh and stir well. Add salt, sugar. Pour the coconut milk, cook until boiling.

4. Give melinjo leaf, and cook until cooked. Lift, saijikan.