Here is another vegetarian dish that sometimes we prepare for our yoga retreats guests here in Langkawi.
Sambal Tempe (Tempeh) - Sweet & sour spicy chilly paste
Can leave out the Tempe if you don't like Tempe or couldn't get Tempe.
1 packet of Tempe, chopped into tiny pieces, deep fried until crispy at medium heat, remove from oil. Drain off the excess oil and leave it to cool.
2 big yellow or red onions, sliced. Sautéed the sliced onion until the onion browned or softened. Keep aside.
To grind into paste -
About 15 shallots (you may use less or more as you like)
10-15 dried chillies, soaked and remove the seeds (it depends on how spicy you prefer)
5 big red chillies, remove the seeds
A few small red chillies (optional, it depends on how spicy you prefer)
4-5 cloves of garlic
3 inches cube of peeled ginger
2 inches cube of galangal
5-6 stalks of lemon grass (use only the first 2 inches from the root)
A bit of water for mixing
A bit of Tamarind juice (as you prefer, it depends on how sour you prefer)
About 4-5 teaspoons of brown sugar (as you prefer, it depends on how sweet you prefer)
About 30 curry leaves
Salt to taste
A bit of hot boiling water (optional)
A bit of cooking oil
Heat up the oil in a wok at medium heat, add curry leaves for a few seconds, and then the ground paste. Turn the fire to low heat. Keep stirring until it thickens or fragrant. This process takes a bit of time.
Add Tamarind juice, sautéed sliced onion, brown sugar and salt to taste. Stir evenly to avoid sticking at the bottom. Add a bit of hot boiling water if you think it is too thick.
Add fried Tempe. Stir evenly for another 10 minutes.
Add more Tamarind juice, or salt, or brown sugar if needed before turning off the heat. Adjust to your preferred taste.
Can be served hot or at room temperature. It is very good eating with Basmati rice or with fresh home made bread.
Serve with some other dishes like stir-fried vegetables or fresh salads.
Bon Appétit!
Sambal Tempe (Tempeh) - Sweet & sour spicy chilly paste
Can leave out the Tempe if you don't like Tempe or couldn't get Tempe.
1 packet of Tempe, chopped into tiny pieces, deep fried until crispy at medium heat, remove from oil. Drain off the excess oil and leave it to cool.
2 big yellow or red onions, sliced. Sautéed the sliced onion until the onion browned or softened. Keep aside.
To grind into paste -
About 15 shallots (you may use less or more as you like)
10-15 dried chillies, soaked and remove the seeds (it depends on how spicy you prefer)
5 big red chillies, remove the seeds
A few small red chillies (optional, it depends on how spicy you prefer)
4-5 cloves of garlic
3 inches cube of peeled ginger
2 inches cube of galangal
5-6 stalks of lemon grass (use only the first 2 inches from the root)
A bit of water for mixing
A bit of Tamarind juice (as you prefer, it depends on how sour you prefer)
About 4-5 teaspoons of brown sugar (as you prefer, it depends on how sweet you prefer)
About 30 curry leaves
Salt to taste
A bit of hot boiling water (optional)
A bit of cooking oil
x x x x x x x x x x x x
Heat up the oil in a wok at medium heat, add curry leaves for a few seconds, and then the ground paste. Turn the fire to low heat. Keep stirring until it thickens or fragrant. This process takes a bit of time.
Add Tamarind juice, sautéed sliced onion, brown sugar and salt to taste. Stir evenly to avoid sticking at the bottom. Add a bit of hot boiling water if you think it is too thick.
Add fried Tempe. Stir evenly for another 10 minutes.
Add more Tamarind juice, or salt, or brown sugar if needed before turning off the heat. Adjust to your preferred taste.
Can be served hot or at room temperature. It is very good eating with Basmati rice or with fresh home made bread.
Serve with some other dishes like stir-fried vegetables or fresh salads.
Bon Appétit!
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