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Recipe
October 6, 2018

MIE TEMPE BEJEK

Ingredient:

  • 250 cc oil for frying
  • 300 grams tempe, marinated with salt and paper
  • 2 soft baguette
  • 8 coriander leaves, chop
  • 2 cucumber, slice thin 5cm
  • 5 green onion/leek, slice 5cm
  • 5 green chilies

      Wisk:

  • 6 tablespoons mayonnaise
  • 1 tablespoon Asian fish sauce

      Pickle:

  • 150 grams daikon, sliced into matchstick
  • 150 grams carrot, sliced into matchstick
  • 1 ½ teaspoon salt
  • 2 tablespoon sugar
  • 2 tablespoon vinegar

Sambal Bejek

  • 6 shallot
  • 3 cayenne pepper
  • 1 red tomato
  • ¼ teaspoon baked shrimp paste
  • Salt and sugar to taste
  • Lime

Instruction

  1. Pickle: Place sliced daikon, carrots, and salt for 30 minutes, rinse. Add sugar and vinegar, mix well, put aside.
  2. Fry tempe to yellowish cooked
  3. Grind “Sambal Bejek”.  Mix tempe with sambal.
  4. Slit the bread lengthwise. Assemble sandwiches with mayo, tempe, pickled veggies, coriander leaves, green onion, green chilies
  5. Cut the banquette into 3 crosswise for easy eating and enjoy.

Nutrition Composition of Mie Tempe Bejek :

Ingredient gram Energy (kkal) Protein (gram) Fat (gram) Carbohydrate (gram)
Oil 20 172 0.0 20.0 0.0
Tempe 300 597 57.0 23.1 51.0
Baguette 40 110 3.5 1.2 20.8
Cucumber 20 3 0.1 0.0 0.6
Green Onion 10 2 0.1 0.1 0.5
Green Chilies 10 32 1.2 1.7 5.7
Mayonnaise 30 213 0.1 24.2 0.0
Daikon 150 20 1.0 0.2 4.2
Carrot 150 29 1.5 0.2 6.1
Sugar 20 77 0.0 0.0 20.0
Shallot 20 9 0.3 0.0 2.0
Cayenne pepper 10 3 0.1 0.0 0.6
1266 64.9 70.7 111.5
Per serving size 422 21.6 23.6 37.2
Portion 3
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