Tuesday, 26 April 2011

Spicy sweet and sour tempeh



This tempeh is sweet. salty, spicy and sour. Very moreish. The recipe is based on Indonesian tempe kering (dry tempeh) with my own twist. I used Korean chilli paste which has a sweeter more mellow flavour. I don't have any lime leaf so I sub with lime zest.

Ingredients:
about 300g tempeh
1 chopped onion
2 clove garlic, minced
2 tbsp Korean chilli paste (gochujang)
2 tbsp soy sauce
some sugar to taste
1 small lump of wet tamarind softened with 1/2 cup boiling water, strained
few kaffir lime leaves, shredded (or some lime zest)
cooking oil

Method: 
  1. Cut tempeh into small pieces, stir fry with 4 -5 tbsp oil till golden brown. Remove.
  2. Add a bit more oil to wok and stir fry onion and garlic till softened. 
  3. Add gochujang, soy sauce, enough tamarind juice to your taste, some sugar and lime leaves or lime zest. Stir till sauce is hot. 
  4. Add fried tempeh, stir till sauce is absorbed. 

Note: Tempeh will absorb oil like a sponge, fry them with a fair amount of oil not too much or there won't be any oil left in the wok or pan. This will all go on your waistline :)

1 comment:

  1. I love tempeh and this is the 1st time its in a non-halal dish!

    Papacheong
    http://home-cook-dishes-for-family.blogspot.com/

    ReplyDelete

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