1. Tempeh Sambal - A recipe specially provided by an experienced cook of over 50 years.
Ingredients
2pcs Tempeh (cut into rectangular strips)
Dried Anchovies
Sauce Paste (blend)
10 pcs Dry Chillies, soaked
4 cloves Garlic
3 Red Onions
Condiments
½ tsp Salt
Salam Sos Cili Manis Perisa Thai
Garnish
1 Red Onions, sliced
Banana Leaf
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2. Raita (Indian Yogurt and Cucumber Condiment)
Ingredients
1 English cucumber, coarsely shredded (about 2 cups)
1 teaspoon kosher salt
2 cups whole-milk yogurt
½ cup finely chopped red onion
¼ cup coarsely chopped fresh cilantro
2 tablespoons fresh lime juice
¼ teaspoon ground coriander
¼ teaspoon ground cumin
⅛ teaspoon freshly ground black pepper
Dash of ground nutmeg
Dash of ground cinnamon
Dash of ground cardamom
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3. Tempoyak / Fermented durian - traditional condiment in Malaysia and Indonesia often mixed with coconut milk curries or pounded with chilies into a spicy dip.
4. Tapai - It is in the form of fermented cassava, plantains, white rice or glutinous rice, we love how it comes neatly wrapped within a banana leaf, taro leaf or rubber tree leaf.
Ingredients
400 g of glutinous rice
20 g tapai yeast
75 g sugar
1 liter of water
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5. Fermented Yoghurt - The BEST option is to make yogurt at home as it is healthier than store bought yogurt.
Ingredients
1litre Milk(preferably country milk)
3 tbsp Sour cream(simple, fermented sour cream or yogurt / kefir)
Recipe from:
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