Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 400 grams of tempeh into 1.5 cm cubes and lightly fry in 30 ml of coconut oil until golden brown on all sides, then remove and set aside.

2. 2

   Blend 60 grams of shallots, 15 grams of garlic, 20 grams of red chilies, 10 grams of toasted candlenuts, and 10 grams of galangal into a smooth paste.

3. 3

   Heat any remaining oil from frying the tempeh or add a bit more coconut oil to make 30 ml total in a wok or large pan, then sauté the prepared spice paste with 1 bruised stalk of lemongrass and 3 torn kaffir lime leaves for 5 minutes until fragrant.

4. 4

   Add the fried tempeh cubes to the wok, stirring to coat them evenly with the aromatic spice paste.

5. 5

   Pour in 30 grams of tamarind paste mixed with 60 ml of warm water, 15 grams of grated palm sugar, and 45 ml of kecap manis, then add 120 ml of water.

6. 6

   Bring the mixture to a gentle simmer and cook for 10-15 minutes, stirring occasionally, until the sauce thickens and coats the tempeh well.