The sweetness of being together is being apart...
We parted at St Louis Union Station 20 years ago. I made few attempt contacting her again but no to vail. We shared lots of memories, sweet and sour, fun and sorrow of 2 young students in a farland. This is one of her proud delicacies we shared in our experimenting kitchen. I want her to know, this is one of my hubby's favorite now. Where about her, what about her, it's always my prayer of her long life happiness here and thereafter...Amin...
Tempe - diced to 1 cm cube and deep-fried
Groundnuts - deep fried
anchovies - deep fried
potato - diced into 1 cm cubes and deep-fried
big union - dice
shallot and garlic - chopped
dried chillies - deseed and soak in hot water, blend with union ( paste)
santan - just enough
salt and sugar
Saute shallot and garlic. Add in chilly paste and fry until fragrant.
Pour santan, mix well with tamarind juice, salt and sugar to taste. As the thick gravy are well cooked, then mix in fried items and unions until all ingredients are well coated.
Serve hot best with white rice or tapioca!