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2 lemon grass stalks
50 gms. fermented soya bean cake
2 tbsp. vegetable or groundnut (peanut) oil
5 shallots, finely sliced
4 garlic cloves, finely sliced
3 fresh red chillies, seeded and thinly sliced
175 gms. fresh coconut, grated or 100 gms. desiccated coconut
1 tsp. salt
½ tsp. sugar
How to Make Sambal Serundeng
Trim the lemon grass stalks and slice the 3 inch at the root end into very thin rounds.
Cut the tempeh (fermented soya bean cake) into small dice, and fry it in the oil in a wok or heavy pan until light brown.
Crust it coarsely.
Heat another wok without oil and dry fry the lemon grass, shallots, garlic and chillies until just sizzled.
Add the coconut, and stir fry until at the ingredients are golden brown in colour.
Add the crushed tempeh, salt and sugar and fry stirring until well mixed.
Remove from the heat and leave to cool before storing in an airtight container.
Keep the serundeng in the refrigerator and eat within a week.
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