SWEET SOY TEMPEH (TEMPE MANIS)
Origin: Java Chili heat: Moderate
Serves: 4
■ 3 oz (90 g) unsalted peanuts or unsalted roasted peanuts
■ 14 oz (400 g) tempeh, cut into 1/2-by-11/4-inch (1-by-3-cm) chunks
■ Large pinch of salt
■ 3 small banana shallots or 6 Thai shallots, peeled and thinly sliced
■ 4 garlic cloves, peeled and thinly sliced
■ 4 long red chilies, thinly sliced (deseeded if you prefer less heat)
■ 1 lemon grass stalk, bruised and tied in a knot
■ 4 makrut lime leaves or 2 bay leaves
■ 6 thin slices of ginger or galangal, skin on
■ 7 oz (200 g) snow peas, trimmed
■ 3 tbsp (45 ml) kecap manis (recipe follows or store-bought), plus optional extra for grilling
■ 2 tbsp (30 ml) palm sugar or brown sugar mixed with 2 tbsp (30 ml) water
■ Sea salt, to taste
■ Coconut oil or sunflower oil, for frying
1. If roasting your own peanuts, preheat the oven to 400 F (205 C), scatter the peanuts over a baking sheet and bake for 5-10 minutes or until golden, shaking the sheet during cooking so they roast evenly. Set aside. If using storebought roasted peanuts you can skip this step.
2. Heat 4 tbsp (60 ml) of oil with a large pinch of salt in a frying pan over a high heat. When the oil is shimmering, add half the tempeh and fry until golden, about 3-4 minutes, then drain on a tray lined with paper towels. Repeat with the remaining tempeh, adding a little more oil if necessary.
3. Alternatively, if you prefer to grill your tempeh, brush it with a mixture of 1 tbsp (15 ml) each of oil and kecap manis and place it under the grill on a high heat for 3-4 minutes each side.
4. Heat 2 tbsp (30 ml) of oil in a frying pan over a medium heat. Fry the shallots, garlic and chilies with the lemon grass, makrut lime leaves and ginger or galangal until fragrant and softened.
5. Increase the heat to high, add another 1 tbsp (15 ml) of oil and cook the snow peas for 1 minute.
6. Add the fried tempeh and roasted peanuts, stirring them continuously. Finally, add the kecap manis and sugar and water mix to the pan, stirring until it is caramelized and clinging to the ingredients. Season with salt to taste.
7. Remove the lemon grass and slices of ginger or galangal, then serve immediately.