Indonesia Foods - Oseng Lombok Hijau

Material:100 g peeled prawns250 grams of cutting temperature, the field100 ml water2 tablespoons cooking oilA branch, cut in half petai6 pieces green bell pepper, cored4 red onions3 garlic cloves2 bay leavesLengkuas 2cmBelachan ½ teaspoon of tea½ teaspoon teaspoon salt
How to deal:
 
1.Tumis green pepper, onion, garlic, bay leaves, galangal and shrimp paste and salt until fragrant.2.Masukan shrimp and stir to change the color. Add tempeh and petai. Stir the mixture and water.3.Masak the spices to permeate