Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 500 grams of firm tempeh into 1 cm thick rectangles and briefly steam the tempeh for 10 minutes to reduce bitterness and improve texture.

2. 2

   Grind 10 large red chilies, 5 bird's eye chilies, 100 grams shallots, 6 cloves garlic, 2 cm fresh ginger, 1 cm fresh turmeric, and 2 lightly toasted candlenuts into a smooth paste using a mortar and pestle or food processor.

3. 3

   Heat 2 tablespoons of coconut oil in a pan over medium heat, then sauté the ground paste, 2 bruised lemongrass stalks, and 4 torn kaffir lime leaves for 8 minutes until fragrant and the oil separates.

4. 4

   Stir in 1 tablespoon of tamarind paste dissolved in 2 tablespoons warm water, 4 tablespoons of sweet soy sauce, 1 teaspoon of salt, and 0.5 teaspoon of sugar, simmering the sauce for 5 minutes until it slightly thickens.

5. 5

   Coat the steamed tempeh slices generously with half of the prepared rica-rica sauce, ensuring each piece is well covered.

6. 6

   Fire-roast the coated tempeh over charcoal or an open flame for 10-15 minutes, turning frequently and basting with the remaining rica-rica sauce until nicely charred and caramelized.

7. 7

   Serve the fire-roasted tempeh immediately, optionally garnished with fresh lime wedges for a zesty finish.