Sweet Soy And Coconut Tempeh

Cook a Sweet Soy And Coconut Tempeh with The Hug And Pint, Glasgow

Posted by A Bite To Eat

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You Will Need (13 things)

  • 5 Medium Shallots , peeled and chopped
  • 8 Red Chillies , chopped
  • 6 Cloves of Garlic , peeled
  • 1 Thumb of Ginger , peeled and chopped
  • 1 Thumb of Galangal , peeled and chopped avoiding hard knobbly bits
  • 1 Stick of Lemongrass , chopped (white part only, peel off first layer)
  • 1 block Tempeh (500g)
  • 150 ml Kecap Manis (sweet Indonesian soy sauce)
  • 1 tsp Ground Coriander
  • 1 tbsp Palm Sugar
  • 500 ml Coconut Milk
  • Vegetable Oil for deep frying and a little for frying veg
  • Lime Juice , salt and soy sauce to taste

Steps (2 steps, 35 minutes)

  1. 1

    Put the prepared chillies, ginger, shallots, lemongrass, and galangal into a food processor and blitz into a smooth paste. Add a couple of tablespoons of oil to help along the paste if necessary. Sweat the paste off in plenty of oil on a medium heat for 20 minutes. Add the ground coriander and palm sugar and sweat for a further 10 minutes. Add the coconut milk and kecap manis. Simmer for 10 minutes.

  2. 2

    Meanwhile cut the tempeh into 1cm thick slices and deep fry in a deep pan of oil. When it’s brown and crisp remove from the oil and add to the sauce. Simmer until the tempeh is soft and the sauce is thick; this will take a while. Season with salt, soy sauce, and lime juice to taste. Serve with rice and a handful of fresh coriander.