Saute Pare and Tempe,with Shrimp Rebon

Hello everyone,how are you?

Do you like is Pare and TEMPE?

I likes Pare and TEMPE!

TEMPE is widely produced in Indonesia, many types of food can be processed with tempe.

Tempe has also many benefits for health, for example...

• Tempe is rich in nutrients.

• Tempe contains prebiotics that are good for digestion.

• High in protein for keep you full.

• Can reduce cholesterol levels. Tempe can reduce oxidative stress.

• Can improve bone health

PARE that I will cook is not a kind of bitter PARE.

This type of PARE will not taste bitter if we wash it or soak it in salt water for a few minutes.

PARE has also many benefits for the health of the body, for example...

• Control blood sugar.

• Boost immunity.

• Maintain eye health.

• Relieves asthma and other respiratory disorders.

• Treat skin problems .

• Help treat HIV and herpes.

• Promotes bone health and wound healing.

• Improve digestive health.

Today I will cook PARE and TEMPE stir fry. Here are the ingredients that we must prepare.

Ingridients

• Tempe

• Vegetable Pare

• Chilli

• Red Onion

• Garlic

• Powdered Broth

• Rebon shrimp

How to make

1#. Remove the seeds of bitter melon and cut according to taste, then soak with salt water to taste.

2#. Cut the tempeh into a rectangular shape.

3#. Slice the red onion, garlic and chili.

4#. Heat cooking oil in a frying pan and Fry tempe first, fry until brown or dry.

5#. Next fry the rebon prawns. This rebon shrimp is a type of dried shrimp that tastes delicious and is usually mixed into food while cooking.

6#. After dry Add red onios and garlic,Saute until it changes color, then add the chilies.

7#. Then add pare, stir-fry until wilted then add sugar, powdered broth, salt and flavoring.

8#. Next enter the tempeh, then add enough water to cook until cooked.

This is the result of processed tempeh and pare that I cooked. How do you like it?
I hope you like it.

Thank you for reading and viewing my post, I hope you like it. See you again with other menus and recipes.

Warm greetings from me, Dwi Purwandari.

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