As I mentioned in one of my posts a few months back, I love tempe. There are many ways you can cook Tempe, and as usual , time is a limiting factor for me to cook complicated dishes for lunch before I go to school. Every morning before five, I already wake up to prepare breakfast and lunch for the family. Everything has to be fast. You'll find my kitchen to be very noisy in the early morning as my kids will depart before 6.30 a.m with my hubby whereas, I'll depart to mine at about 6.45 a.m. This dish can be considered a simple dish for any morning mom like me..
Ingredients: serve 4 persons
1 packet tempe- cut into slices and fried
10 long beans- sliced
chili sauce- preferably the singapore chili
shallots
garlic
chicken stock powder
steps;
- heat oil in wok, add in the shallots and garlic and fry till fragrant
-add in the chili sauce- fry till thickens.
-add in the long beans, lower the flame, cover wok with a lid
- when the beans are half cooked, add in the tempe and season with chicken stock . dish up
Note: add a little water, if the sauce gets too dry.
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