RE-POST OF RECIPE: Spicy Indonesian Tempeh

[Guest guest]

Looking through the files, I came upon this one LOL I'd almost forgotten it!

Great stuff. My

original post/recipe/file is below. [note: use what you have in lieu of palm

sugar if you

can't get it - better to have it, I suppose, but no big deal.]

 

It is filed in the folder marked ASIA - SOUTHEAST ASIAN MAINS AND SIDE DISHES to

be

found at:

 

Enjoy!

 

Love,, Pat / veggiehound

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This recipe was originally posted on another list nearly 2 yrs ago. I was in

touch with Marie, who posted it, very recently, and she has given

permission to post it for those who need it ;=)

 

Note: Marie acknowledges the source of the recipe at the bottom but does not

say whether or not this is exactly as published or whether she has adapted it

for her taste. I understand that she has, but I include the info here

nevertheless.

 

I have tried this recipe several times and can recommend it!

 

Best, Pat ;=)

 

SPICY INDONESIAN TEMPEH (VEGAN)

(serves 4)

 

oil for shallow frying

250 grams tempeh, sliced

1 tablespoon oil, extra

4 (red Asian) shallots, finely sliced

2-3 birds eye chillies, finely chopped

2 cloves garlic, finely sliced

2 teaspoons grated fresh galangal (me again - use fresh ginger if you can't

get galangal)

1 stem lemon grass, white part only, sliced

2 fresh kaffir lime leaves

2 tablespoons shaved palm sugar

1 tablespoon kecap manis

 

1) Heat 1.5 cm oil in a large frying pan over high heat. Cook the tempeh in

batches for 1-2 minutes or until lightly browned. Drain.

2) Heat the extra oil in a wok, add the chillies, shallots and garlic. Cook

over a medium heat for 3 minutes or until soft. Add the remaining ingredients

and 80 ml water and cook for 2 minutes.

3) Reduce the heat, add the tempeh and simmer for 5-10 minutes or until

heated through. Ad a little water if necessary to prevent sticking.

 

Source - The Vegetarian Society's Simply Good Food (publisher: Harper

Collins)

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Best,

 

Pat ;=)