๐ถ️ Teddy's Indonesian Sambal Goreng (Spicy Coconut Curried Vegetables w Tempeh).
Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, ๐ถ️ teddy's indonesian sambal goreng (spicy coconut curried vegetables w tempeh). It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
๐ถ️ Teddy's Indonesian Sambal Goreng (Spicy Coconut Curried Vegetables w Tempeh) is one of the most well liked of recent trending foods in the world. It's easy, it's fast, it tastes yummy. It is appreciated by millions daily. ๐ถ️ Teddy's Indonesian Sambal Goreng (Spicy Coconut Curried Vegetables w Tempeh) is something that I've loved my whole life. They're fine and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can cook ๐ถ️ teddy's indonesian sambal goreng (spicy coconut curried vegetables w tempeh) using 33 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make ๐ถ️ Teddy's Indonesian Sambal Goreng (Spicy Coconut Curried Vegetables w Tempeh):
- {Get of A) INGREDIENTS FOR SWEET FRIED TEMPEH (can also be eaten separately with salads as a protein topping).
- {Prepare of For 2 -3 servings.
- {Make ready of □ 1 packet of tempeh (200g), cut into size of Lego bricks approx 1.25"x 0.5".
- {Make ready of □ ¼ tsp of turmeric powder.
- {Take of □ ½ tsp of coriander powder.
- {Make ready of □ ¾ tbsp of palm sugar or grated Gula Melaka.
- {Take of □ 1 calamansi lime.
- {Make ready of □ Salt.
- {Get of □ Olive oil spray.
- {Take of □ 2½ tbsp of virgin olive oil.
- {Make ready of B) INGREDIENTS FOR SPICE PASTE OR 'THE REMPAH'.
- {Prepare of □ 3/4 cup of shallots, halved (about 8 -12 pcs).
- {Prepare of □ 4 -5 cloves of garlic, approx 2 tbsp.
- {Get of □ One finger of turmeric, 1.25" x 0.5” x 0.5”.
- {Get of □ 2 tbsp of galangal or two slices 2” x 1”.
- {Get of □ 2 stalks of lemongrass, the white part only, roughly chopped, approx. 3 tbsp.
- {Take of □ 2 slices of ginger, 1.5"x 1".
- {Make ready of □ 1/4 tsp of limes zest.
- {Get of □ 3 kaffir lime leaves (optional).
- {Get C. of INGREDIENTS TO COOK SAMBAL GORENG.
- {Prepare of □ Rempah or Spice Paste (From B).
- {Make ready of □ 2½ cups of long beans, 1.5" pieces, cut at an angle.
- {Prepare of □ 150g or about 2 cups of white button mushroom, quartered.
- {Get of □ 2 red chilies, sliced bias cut and deseeded with a teaspoon.
- {Prepare of □ 1/3 cup of Sambal Tumis (from previous recipe).
- {Prepare of □ 1/2 cup of coconut milk + extra.
- {Make ready of □ 1 cup tamarind juice made from loosening 1 tbsp of tamarind pulp in water and strained.
- {Prepare of □ Juice of 2 calamansi limes, remove any seeds.
- {Take of □ ½ tbsp of palm sugar or Gula Melaka + some extra to taste.
- {Get of □ Pan-fried sweet tempeh (From A).
- {Take of □ 1/3 cup of baked unsalted cashews.
- {Make ready of □ Salt.
- {Make ready of □ Oil.
Instructions to make ๐ถ️ Teddy's Indonesian Sambal Goreng (Spicy Coconut Curried Vegetables w Tempeh):
- A. FRY UP TEMPEH 1. Bring a non-stick pan to medium – medium high heat. Add a light coat of oil and fry tempeh cubes with a fine dusting of salt until slightly charred or when 80 -85% of white in tempeh is no longer visible (about 10 to 15 mins) Note: Spray in more oil when it gets too dry and use a pair of tongs or chopsticks to regularly turn tempeh over to ensure even charring..
- 2. Set timer to 12 mins and cover with coriander, turmeric and another fine dusting of salt. Fry for 3 to 4 mins turning tempeh over for even coating. 3. Now add palm sugar on top. Note: if using moist or sticky palm sugar, separate clumps with fingers first and sprinkle evenly over tempeh in pan..
- 4. Squeeze in juice of lime. Toss and stir rapidly to distribute and coat sugar evenly across tempeh blocks. Fry for another 3 to 5 mins until almost all of the white is gone and the sugar has caramelized into dark glittery caramelized spots. A crisp charred ‘standalone’ tempeh is ready to be eaten as a snack, kept in fridge as protein for salads or made into Sambal Goreng as with this recipe..
- B. MAKE SPICE PASTE OR REMPAH 1. Blend all ingredients until a smooth paste. Add small amounts of water to ease the process. Reminder: Hardy root vegetables/ rhizomes like galangal should be cut into small pieces first before blending, so there are no long fibrous strands when eating..
- C. COOK SAMBAL GORENG 1. Bring a wok to medium high heat and add 3.5 tbsp of oil. 2. Fry spice paste until fragrant and cooked through, 5 to 12 mins. Normally we wait for the oil to break and float, but here (because of the healthier use of less oil) it’s enough when the spice paste turns clumpy, dry, aromatic and just before it burns to proceed with the next step..
- 3. Drop in the long beans, mushrooms and sliced chilies, spray in a small amount of oil and stir-fry with a ½ tsp of salt for 2 to 5 mins until sliced chilies slightly soften. 4. Then add the Sambal Tumis, coat well and fry for 2 to 3 mins until fragrant. 5. Now add tamarind water, lime juice, coconut milk and palm sugar. Cook on medium heat for 6 to 7 mins to allow veggies time to soften and cook through..
- 6. Add fried tempeh back into the mix with cashews, stir and reduce to a bubbling simmer for 5 mins. Slowly add salt to taste. 7. Cook until almost all the liquid evaporates or when a thick creamy gravy emerges coating the veggies. Adjust for taste further with 1 tbsp of coconut milk each time or some palm sugar to sweeten. 8.(Optional) Garnish with sliced red chilies before serving..
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