Today, I'm featuring a tempeh dish - an Indonesian recipe that's perfect for vegetarians and vegans. Let me share my passion for tempeh and show you how to incorporate it into your savory dishes.
Sambal Dish
Add tempeh into your sambal dish after giving it a light fry, or include it in a chili-based gravy (IKAN BALADO). You can also toss in some dried anchovies or ikan bilis, known as teri in Indonesia, if you like.
Tempeh is great in Masak Lemak (PUCUK UBI MASAK LEMAK). You can substitute tofu with tempeh or use both. Did you know tempeh can also be added to the Indian coconut milk stew, Sodhi (MALAYSIAN SODHI) which is similar to Masak Lemak? Whether you’re making a vegetarian or non-vegetarian Masak Lemak, tempeh fits right in.
Fried tempeh is perfect for Gado-Gado, alongside other items, paired with Kuah Kacang or spicy peanut sauce.
When I really crave tempeh, I slice it, add turmeric powder and salt, and fry it until crispy. Don't you agree, tempeh lovers? Simply fried tempeh is simply the best! It's often paired with an Ayam Penyet rice set meal at eateries, making it a delicious and satisfying choice.
How about pairing tempeh stir-fried with shallots, turmeric powder, and turmeric leaves, alongside Indian lentil curry, leafy veggie stir-fry, and tofu sambal? Have you tried this combination for an Indian vegetarian meal?
Ingredients
1 packet
tempeh/fermented soybean, cut into squares (size as per your liking)
Red chilies (to
taste), sliced
Green chilies
(to taste), sliced
Bird's eye
chilies (optional or to taste), sliced
6 garlic
cloves, sliced
5 shallots,
sliced
½ inch
galangal, smashed/bruise
2 bay leaves
Sweet thick soy
sauce, as needed
Salt, to taste
Oil, as needed
Method
Fry the tempeh
in heated oil until golden brown. Dish out and set aside. Reduce the amount of
oil in the pan.
Sauté the
chilies, garlic, shallots, galangal, and bay leaves in the remaining oil until
fragrant.
Pour in the
sweet thick soy sauce.
Add the fried
tempeh and stir to coat evenly.
Add salt if
needed.
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