Tempeh Curry
Ingredients:
1 pack of Tempeh cut into cube
2 salam leaves or bay leaves
4 kaffir lime leaves
Crushed lemon grass
3 teaspoons of salt
5 teaspoons of sugar
1 teaspoon of tamarind water paste
1.5 litres of coconut milk
Paste:
3 cloves of garlic
5 candle nuts
1 teaspoon of coriander
1 cm of ginger
4 cm of burnt turmeric
* Use grinder or food processor to make paste until smooth
Cooking instructions:
- Pour some cooking oil into a saucepan or pot and heat up
- Cook paste with salam/bay leaves, kaffir lime leaves and lemon grass
- Pour coconut milk, salt and sugar then stir evenly
- Cook coconut milk and bring to boil
- Put tempeh and stir
- Add tamarind water paste and cook at low heat until tempeh mellow
- Best served while tempeh curry is warm
Fried Tempeh
Ingredients:
1 pack of tempeh sliced into thin slices
3 tablespoons of plain flour
1 tablespoon of rice flour
1 tablespoon of tapioca flour
2 stems of spring onions, cut finely
Water
Cooking oil
Paste:
3 cloves of garlic
1 teaspoon of coriander
2 cm of turmeric
1/2 teaspoon of salt
1 candle nut
* Use grinder or food processor to make paste until smooth
Cooking instructions:
- Mix all ingredients except water and cooking oil into a bowl with paste
- Add water as mixing ingredients and paste while stirring evenly to make a thin dough
- Add spring onion into dough and stir evenly
- Pour cooking oil into a fry pan and bring to heat
- Add tempeh to the dough mix until all covered then add to the pre-heated cooking oil
- and Cook with medium heat until brownish colour.
- Remove tempeh from the oil and serve warm
Satay Tempeh
Ingredients:
1 glass of water
1 pack of tempeh
6 cloves of shallots
5 cloves of garlic
1 tablespoon of coriander
1 tablespoon of white pepper
1/2 tablespoon of salt
1 tablespoon of sugar
2 tablespoon corn flour diluting with water
Sweet soy sauce
Cooking instructions:
- Dice the tempeh into small cubes
- Use grinder or food processor to make paste with shallots,
garlic and white pepper until smooth - Cook the paste with a glass of water, add salt, diluted corn flour and sweet soy sauce. Cook mix to boil then remove from stove.
- Add diced tempeh to mix and stir evenly
- For best flavour leave the diced tempeh standing
in the mix for minimum 30 minutes - Add diced tempeh to skewer
- Grill tempeh until cooked
- Satay tempeh ready to serve
Indonesian Salad
(Gado Gado)
Ingredients:
150 grams of bean sprouts. Let stand in hot water for a few minutes and remove.
2 boiled eggs and cut as preferred
2 sliced fried tempeh and cut preferred
5 long beans. Cut and cook in hot water
Cabbage (cooked) or lettuce
Cucumber cut as preferred
Carrot (cooked) and cut as preferred
1 whole cooked potato and cut as preferred
Prawn crackers for garnish
Dressing - Peanut sauce:
200 grams fried ground nuts (without skins)
3 pieces fried chili (add more if you like it spicy)
4 cloves of garlic (fried)
Coconut-sugar
A pinch of salt
4 kaffir lime leaves
1 tablespoon tamarind water
How to make peanut dressing and serving suggestion:
- Using a grinder or food processor mix all dressing ingredients until smooth
- Place peanut dressing mix in a bowl and slowly add hot water according to your requirement for thick or thin sauce
- Prepare bean sprouts, eggs, fried tempeh, long beans, cabbage (lettuce), cucumber, chopped potato and carrot on a plate. Pour on peanut dressing and serve with prawn crackers on top
Tempeh Burger
Ingredients:
1 pack of tempeh
1 egg (whipped)
Flour and breadcrumbs
Cooking instructions:
- Cut tempeh and soak in water and salt for a few minutes, then fry.
- Mash tempeh until smooth then form into burger patties
- Cover tempeh patties with flour, dip in whipped egg, then cover with breadcrumbs
- Fry tempeh patties until golden brown
- Cut burger bun in two. Add sliced tomatoes, cucumber, lettuce and tempeh patties with favourite sauce.
Chili Con Tempeh
Please use any chili con carne recipe you find on internet. On the ingredients please replace meat with tempeh.