SWEET SOY TEMPEH Tempeh Manis
Java Moderate
Origin: Chili heat:
❚ 90 g unsalted peanuts or unsalted roasted peanuts
❚ 400 g tempeh, cut into 1 x 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 lemongrass stalk, bruised and tied in a knot
❚ 4 makrut lime leaves or 2 bay leaves ❚ 6 thin slices of ginger or galangal, skin on
❚ 200 g snow peas, trimmed
❚ 3 tbsp kecap manis (recipe follows or store-bought), plus optional extra for grilling
❚ 2 tbsp palm sugar or brown sugar mixed with 2 tbsp water
❚ Sea salt, to taste
❚ Coconut oil or sunflower oil, for frying
1. If roasting your own peanuts, preheat the oven to 200°C (400°F), 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 tablespoons 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. Alternatively, if you prefer to grill your tempeh, brush it with a mixture of 1 tablespoon each of oil and kecap manis and place it under the grill on a high heat for 3–4 minutes each side.
3. Heat 2 tablespoons of oil in a frying pan over a medium heat. Fry the shallots, garlic and chilies with the lemongrass, makrut lime leaves and ginger or galangal until fragrant and softened. Increase the heat to high, add another 1 tablespoon of oil and cook the snow peas for 1 minute. 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. Remove the lemongrass stalk and slices of ginger or galangal, then serve immediately.
Serves:4