Name: Tempe Sando
Yield: 10
Ingredients: 1000.0g Skinless chicken breast fillet; 1000.0ml Water; 100.0g Coconut Milk; 20.0g Garlic; 30.0g Shallots; 200.0g Large red chilies; 10.0g Candlenuts; 50.0g Galangal; 30.0g Ginger; 60.0g Royco Bumbu Kuning Serbaguna 600g; 30.0g Lemongrass; 2.0g Cumin; 1.0g White Pepper; 2.0g Coriander Powder; 100.0g Cooking Oil; 0.0 Whole Spices; 2.0g Bay Leaves; 2.0g Turmeric Leaves; 2.0g Kaffir Lime Leaves, shredded; 15.0g Knorr Rostip 200g; 5.0g Sugar; 30.0g Cooking Oil; 20.0g Shallots; 50.0g Onions; 500.0g Knorr Tomato Pronto Sauce 2kg; 2.0g Red Chili Powder; 3.0g Curry Leaves; 200.0g Dates, chopped; 15.0g Yellow mustard; 2.0g Cumin

Baked tempe mendoan stuffed with shredded chicken in yellow spices, spicy date chutney, pickles, crispy potatoes (kentang mustofa), and sweet potato leaf salad.

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Preparation

Singgang Chicken
- Cook the ground spices and whole spices until fragrant and done.
- Add the chicken breast, water, and coconut milk.
- Once cooked, shred the chicken and smoke it.
Date Chutney
- Mix the date chutney ingredients, cook over medium heat until thickened.
Mustofa Potatoes
- Wash the potatoes until the water is clear. Then soak the potatoes and add knorr rostip, let stand 1 hour
Caesar Dressing & Tempeh Sando
- Mix the caesar dressing ingredients, then add the boiled cassava leaves.
- Grill the tempeh, then fill with lettuce, shredded chicken, purple cabbage, and date chutney.

Tempe Sando

Ingredients

Tempe Sando

Singgang Chicken

Date Chutney

Mustofa Potatoes

Caesar Dressing & Tempeh Sando

Singgang Chicken

Date Chutney

Mustofa Potatoes

Caesar Dressing & Tempeh Sando

Preparation

Singgang Chicken

Date Chutney

Mustofa Potatoes

Caesar Dressing & Tempeh Sando

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