Cook until both the chilies and tomato are wilted. This should take about 5 minutes. Transfer the cooked ingredients in a blender/food processor, and grind into a smooth paste. Return the chili paste to the frying pan/wok. Turn the heat to medium, then season with salt and palm sugar, adjust the taste as needed. Turn heat to medium. 3. Roll up the paper towel and squeeze gently to get a bit more water out of the onions and to get some of the salt to stick to the paper towel. 4. Add the onion to the pan in a single layer. Cook, stirring frequently, for 5 to 7 minutes, until the onions are a golden brown. 5.
Peel and cube sweet potato. Place in a small saucepan with 1½ cups (360ml) water and boil over medium heat for about 7 minutes until tender. Do not drain. Transfer to blender cup. Pasembur is an Indian Muslim rojak consisting of shredded vegetables, eggs, tofu, and fritters drenched in a spiced sweet potato dressing.

For the sauce, whisk liquids together in a bowl. Set aside. For the fried shallots, heat oil in the wok. Fry shallots until crispy and golden brown. Place them on a paper towel to extract any excess oil. Set aside. For the chicken, thinly slice, season with salt and pepper, and stir-fry in oil until tender.

\n tahu goreng sauce recipe
Bahan-bahan: 2 buah tahu sutra (potong menjadi 12) 75 gram tepung bumbu serbaguna. Minyak goreng secukupnya (untuk menggoreng) 5 sendok makan minyak goreng. 2 siung bawang putih, cincang halus. 100 gram udang (kupas kulit, belah punggung, dan sisakan ekor) 50 gram pokcoy. 200 ml air kaldu.
How to make sambal goreng: (1) Place shallots, garlic, onion, boiled red chilies, toasted terasi/belacan/shrimp paste, and water in a blender. (2) Blend into a smooth paste. (3) Cook the paste, along with oil, sugar, salt, tamarind, and kaffir lime leaves into sambal goreng (fried chili paste).
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    • tahu goreng sauce recipe