Sweet Soy And Coconut Tempeh

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

https://www.cutoutandkeep.net/projects/sweet-soy-and-coconut-tempeh • Posted by A Bite To Eat

You will need

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

Project Budget

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Description

Instructions

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. 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.