TEMPE KECAP

Difficulty rating: For rookies Serves: 2 people

Our go-to way to eat tempeh! If you’re looking for an easy, delicious and authentic tempeh dish, look no further than this gem right here. Side note: Kecap Manis (sweet soy sauce) is actually very easy to find in the UK - it can be found in most major supermarkets or Asian stores. Or if you’re really struggling, you can make it yourself using just soy sauce and sugar - recipe here.

Recipe by Daily Cooking Quest

Ingredients

• 300 grams soy tempeh, cut into chunks (whatever size you prefer)

• 1 lemongrass

• 2 bay leaves

• 2 red chillies, thinly sliced diagonally

• 1 teaspoon salt

• 1 tablespoon coconut sugar (or brown, if you can’t find coconut!)

• 3 tablespoons Kecap Manis (Indonesian sweet soy sauce - found in most UK supermarkets/Asian shops or you can make it yourself here)

• Oil, for deep frying and for sautéing

Instructions

1. Grind the following into spice paste: 50 grams shallots, 3 cloves garlic, 1 inch galangal (just use ginger if you can’t find galangal)

2. Heat enough oil in a frying pan for deep frying. Deep fry tempeh until golden brown, drain on wire rack/paper towel.

3. Remove almost all the oil from the frying pan, and leave about 2 tablespoon of oil. Sauté spice paste, lemongrass, and bay leaves until fragrant, about 3 minutes.

4. Add red chillies and sauté until wilted, about 2 minutes.

5. Return the fried tempeh to the pan, season with salt, sugar, and sweet soy sauce. Toss/stir until the tempeh pieces are fully coated with the sweet soy sauce. 

6. Turn off heat and serve immediately with steamed white rice.