Fry Tempeh with Sweet Soy Sauce
Simple steps to follow:
In a pestle and mortar or blender, blend all the ingredients for pounding or blending.
Pounding or blending together until it forms a paste. Remove and set aside.
Prepared all the ingredients.
Place the saucepan over medium-high heat and add 3 tablespoons of vegetable oil heat until hot.
Fry tempeh for about 2-3 minutes or until crispy.
Dish up to a plate.
In the same pan, leaving about 1 1/2 tablespoons of oil heat over medium-heat, sauté chili paste, lemongrass and bay leaves until fragrant for 4-5 minutes.
Add water and keep stirring for 1-2 minutes.
Then, add fried tempeh and all the seasoning mixture to the chili paste.
Give it a stir and toss, until the tempeh evenly coated for 30 seconds. Dish up and transfer to a serving plate.
Fry Tempeh with Sweet Soy Sauce
(YIELD: Makes 2 servings)
Ingredients:
- Oil – 3 tablespoons
- Tempeh (cut into strips) – 200 grams / 1 block
- Lemongrass (bruised) – 1 lemongrass
- Bay leaf – 2 leaves
- Water – 2-3 tablespoons
Seasoning
- Sweet soy sauce (Indonesian: kecap manis) – 2 tablespoons
- Brown sugar – 2 teaspoons
- Sea salt – 1/2 teaspoon
For pounding or blending (chili paste)
- Shallot – 5-6 shallots
- Garlic – 3 cloves
- Bird’s eye chili (thinly slice) – 3-4 chilies
- Sea salt – a pinch
Instructions:
1. In a pestle and mortar or blender, blend all the ingredients for blending or pounding together until it forms a paste. Remove and set aside.
2. Place the saucepan over medium-high heat and add 3 tablespoons of vegetable oil heat until hot. Fry tempeh for about 2-3 minutes or until crispy. Dish up to a plate.
3. In the same pan, leaving about 1 1/2 tablespoons of oil heat over medium-heat, sauté chili paste, lemongrass and bay leaves until fragrant for 4-5 minutes, add water and keep stirring for 1-2 minutes.
4. Then, add fried tempeh and all the seasoning mixture to the chili paste.
5. Give it a stir and toss, until the tempeh evenly coated for 30 seconds. Dish up and transfer to a serving plate.
6. Serve with steamed rice & kai lan.
The Good Food 