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Ingredients: 1. Two Roma tomatoes,
sliced.
2. Two ounces of "Dried Silver Anchovy" Japan
brand.
3. One
green chilli, sliced.
4. Three
cloves of
garlic.
5. One-fourth inch of fresh ginger
root.
6. Three-fourth inch of fresh turmeric
root.
7. One-fourth of a medium size red-onion, sliced
thin.
8. One-half of INDONESIAN CUISINES block of
tem-
peh chopped and made to the size of ground
beef.
9. Five tablespoons of olive
oil.
10. One teaspoon of Lawry's Seasoned
Salt.
11. One teaspoon of brown
sugar.
Preparation: 1. Use a pestle to crush the garlic,
turmeric,
ginger
root and the seasoned salt in a mortar until
fine.
2. Heat the oil in a non-sticky deep (frying)
pan.
3. After the oil is "hot" throw in the onion and
stir-fry
it until light yellow but not
brown.
4. Use a spoon or spatula to scoop the
crushed
garlic, turmeric, ginger from the mortar and add
to
the frying pan. Continue
stirring.
5. Add the green chilli to the pan, continue stirring
over
medium
fire.
6. Put the dried anchovies in the frying pan and
stir-
fry them until light
yellow.
7.
Add the tomatoes and stir-stir-stir until they
are
shredded. Replace the cover between
stirring.
8. Now add the ground tempeh and again
stir-stir-stir.
Replace the cover occasionally and stir/mix well for
a
few
minutes.
9.
Add the brown sugar and mix
thoroughly.
10.
Add 4 or 5 medium-size plates of cooked long
grain
white rice and mix them well with all the
ingredient.
11.
Serve the fried rice and
enjoy.
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