Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 400 grams of tempeh into bite-sized pieces and cut 2 medium eggplants (about 300 grams) into similar chunks, then pan-fry them separately in 50 ml of cooking oil until golden brown and slightly tender, then set aside.

2. 2

   Blend 8 small shallots, 4 cloves garlic, 15 fresh red chilies (deseeded if desired), 1 inch of ginger, and 1 teaspoon belacan (shrimp paste) with a splash of water to form a smooth paste.

3. 3

   Heat 50 ml of cooking oil in a large pot over medium heat, then add the prepared spice paste along with 1 bruised stalk of lemongrass, and sauté for 10-15 minutes until the oil separates and the paste is fragrant.

4. 4

   Pour in 2 tablespoons of tamarind paste mixed with 50 ml warm water, stirring well, and then add 200 ml of coconut milk, bringing the mixture to a gentle simmer.

5. 5

   Introduce the previously fried tempeh and eggplant pieces into the simmering sauce, ensuring they are well coated, and let it gently simmer for 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly.

6. 6

   Season the dish with 1 teaspoon of sugar and 1/2 teaspoon of salt, tasting and adjusting the seasoning as needed, before serving hot.