Bakar Jamur tempe that was Rich Serat

Bakar Jamur tempe that was Rich Serat
Odilia Winneke
- detikfood

Jakarta - Tempe burnt that was fragrant this was very appropriate for them who wanted to reduce consumption of fat.
The shallot, shoya and the green chilli made the feeling of tempe increasingly just delicious.
Moreover if being increased with the luxuriant fungus.
Nutrition and fibre also became increasingly just complete.
The material: 2 oil human resources sayur
3 items of the shallot, the slice tipis
2 garlic fangs, the slice tipis
5 green chillis curly, the piece 2 cm
300 g good tempe, pieces, burnt 3 Jepang
soy sauce human resources 1 soy sauce human resources manis
100 ml air
1/2 sdt pepper bubuk
100 g the fungus tung chung ju/the fungus merang/the fungus shitake, piece-potong

The instruction: stir-fryed the shallot and bawnag white through to withered.
Put the green chilli, stirred through to withered.
Add tempe, soy sauce, pepper and water.
Cooked until boiling.
Put the fungus, cooked until broth almost was finished.
Adopted, served warm.
source:
http://www.detikfood.com