Fried Tempeh & Potato with Spicy Sauce
Simple steps to follow:
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.
Prepared all the spices ingredients.
Cut tempeh & potato into cubes.
Place the saucepan over medium-high heat and add 1/3 cup of vegetable oil heat until hot.
Fry potato for about 5-6 minutes or until crispy.
Dish up to a plate.
In the same saucepan, with the remaining oil heat until hot.
Fry tempeh for 3-5 minutes until brown and crispy.
Dish up and set aside.
In the same pan, leaving about 1 1/2 tablespoons of oil heat over medium-heat, sauté chili paste, kaffir lime leaves and bay leaves.
Stir fry until fragrant for 3 minutes.
Stir until brown in colour.
Add tamarind juice and stir for about 1-2 minutes, you may add more water (1-2 tablespoons).
Slowly stir until colour has changed to dark brown. Then, add fried tempeh, potato and add all the seasoning mixture to the chili paste.
Give it stir and toss, until the tempeh and potato are evenly coated for 30 seconds. Dish up and transfer to a serving plate.
Fried Tempeh & Potato with Spicy Sauce
(YIELD: Makes 4-5 servings)
Ingredients:
- Oil – 1/2 cups
- Tempeh (cut into cubes) – 400 grams / 2 blocks
- Potato (cut into cubes) – 4 potatoes
- Coriander seeds (finely grinds) – 2 teaspoons
- Kaffir lime leave (finely cut) – 4 leaves
- Bay leave – 2 leaves
- Tamarind – 1 teaspoon ( mix with 60 ml water, remove seeds)
- Red chili (thinly slices) – 1 chili
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 – 6-7 shallots
- Garlic – 3 cloves
- Red chili (thinly slice) – 1 chili
- Bird’s eye chili (thinly slice) – 2 chilies
- Sea salt – a pinch
- Oil – 1 teaspoon
- Water – 1 tablespoon
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 1/3 cup of vegetable oil heat until hot. Fry potato for about 5-6 minutes or until crispy. Dish up to a plate.
3. In the same saucepan, with the remaining oil heat until hot. Fry tempeh for 3-5 minutes until brown and crispy. Dish up and set aside.
4. In the same pan, leaving about 1 1/2 tablespoons of oil heat over medium-heat, sauté chili paste, kaffir lime leaves and bay leaves until fragrant for 3 minutes. Add tamarind juice and stir for about 1-2 minutes, you may add more water (1-2 tablespoons).
5. Then, add fried tempeh, potato and add all the seasoning mixture to the chili paste.
6. Give it stir and toss, until the tempeh and potato are evenly coated for 30 seconds. Dish up and transfer to a serving plate.
7. Serve with steamed rice, vegetable & fried egg.
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