Hello everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, 🌶️ Teddys Indonesian Sambal Goreng (Spicy Coconut Curried Vegetables w Tempeh). one of my favorites recipe For mine, I am going to make it a little bit tasty. This will be really deliciou

The Ingredients need to make 🌶️ Teddys Indonesian Sambal Goreng (Spicy Coconut Curried Vegetables w Tempeh):

1. It’s of A) INGREDIENTS FOR SWEET FRIED TEMPEH (can also be eaten separately with salads as a protein topping)
2. It’s of For 2 -3 servings
3. Prepare of □ 1 packet of tempeh (200g), cut into size of Lego bricks approx 1.25x 0.5
4. Prepare of □ ¼ tsp of turmeric powder
5. Prepare of □ ½ tsp of coriander powder
6. Prepare of □ ¾ tbsp of palm sugar or grated Gula Melaka
7. You need of □ 1 calamansi lime
8. You need of □ Salt
9. It’s of □ Olive oil spray
10. You need of □ 2½ tbsp of virgin olive oil
11. It’s of B) INGREDIENTS FOR SPICE PASTE OR THE REMPAH
12. You need of □ 3/4 cup of shallots, halved (about 8 -12 pcs)
13. It’s of □ 4 -5 cloves of garlic, approx 2 tbsp
14. You need of □ One finger of turmeric, 1.25 x 0.5” x 0.5”
15. You need of □ 2 tbsp of galangal or two slices 2” x 1”
16. It’s of □ 2 stalks of lemongrass, the white part only, roughly chopped, approx. 3 tbsp
17. It’s of □ 2 slices of ginger, 1.5x 1
18. You need of □ 1/4 tsp of limes zest
19. It’s of □ 3 kaffir lime leaves (optional)
20. It’s C. of INGREDIENTS TO COOK SAMBAL GORENG
21. It’s of □ Rempah or Spice Paste (From B)
22. It’s of □ 2½ cups of long beans, 1.5 pieces, cut at an angle
23. You need of □ 150g or about 2 cups of white button mushroom, quartered
24. You need of □ 2 red chilies, sliced bias cut and deseeded with a teaspoon
25. You need of □ 1/3 cup of Sambal Tumis (from previous recipe)
26. You need of □ 1/2 cup of coconut milk + extra
27. Prepare of □ 1 cup tamarind juice made from loosening 1 tbsp of tamarind pulp in water and strained
28. Prepare of □ Juice of 2 calamansi limes, remove any seeds
29. You need of □ ½ tbsp of palm sugar or Gula Melaka + some extra to taste
30. You need of □ Pan-fried sweet tempeh (From A)
31. It’s of □ 1/3 cup of baked unsalted cashews
32. It’s of □ Salt
33. It’s of □ Oil

Step to make 🌶️ Teddys Indonesian Sambal Goreng (Spicy Coconut Curried Vegetables w Tempeh):

1. A. FRY UP TEMPEH
2. Bring a non-stick pan to medium – medium high heat. Add a light coat of oil and fry tempeh cubes with a fine dusting of salt until slightly charred or when 80 -85% of white in tempeh is no longer visible (about 10 to 15 mins) Note Spray in more oil when it gets too dry and use a pair of tongs or chopsticks to regularly turn tempeh over to ensure even charring.
3. 2. Set timer to 12 mins and cover with coriander, turmeric and another fine dusting of salt. Fry for 3 to 4 mins turning tempeh over for even coating.
4. Now add palm sugar on top. Note if using moist or sticky palm sugar, separate clumps with fingers first and sprinkle evenly over tempeh in pan.
5. 4. Squeeze in juice of lime. Toss and stir rapidly to distribute and coat sugar evenly across tempeh block Fry for another 3 to 5 mins until almost all of the white is gone and the sugar has caramelized into dark glittery caramelized spot A crisp charred ‘standalone’ tempeh is ready to be eaten as a snack, kept in fridge as protein for salads or made into Sambal Goreng as with this recipe.
6. B. MAKE SPICE PASTE OR REMPAH
7. Blend all ingredients until a smooth paste. Add small amounts of water to ease the proces Reminder Hardy root vegetables/ rhizomes like galangal should be cut into small pieces first before blending, so there are no long fibrous strands when eating.
8. C. COOK SAMBAL GORENG
9. Bring a wok to medium high heat and add 3.5 tbsp of oil.
10. Fry spice paste until fragrant and cooked through, 5 to 12 min Normally we wait for the oil to break and float, but here (because of the healthier use of less oil) it’s enough when the spice paste turns clumpy, dry, aromatic and just before it burns to proceed with the next step.
11. 3. Drop in the long beans, mushrooms and sliced chilies, spray in a small amount of oil and stir-fry with a ½ tsp of salt for 2 to 5 mins until sliced chilies slightly soften.
12. Then add the Sambal Tumis, coat well and fry for 2 to 3 mins until fragrant.
13. Now add tamarind water, lime juice, coconut milk and palm sugar. Cook on medium heat for 6 to 7 mins to allow veggies time to soften and cook through.
14. 6. Add fried tempeh back into the mix with cashews, stir and reduce to a bubbling simmer for 5 min Slowly add salt to taste.
15. Cook until almost all the liquid evaporates or when a thick creamy gravy emerges coating the veggie Adjust for taste further with 1 tbsp of coconut milk each time or some palm sugar to sweeten. 8.(Optional) Garnish with sliced red chilies before serving.

So that’s going to wrap it up with this special food 🌶️ Teddys Indonesian Sambal Goreng (Spicy Coconut Curried Vegetables w Tempeh). Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friend Thank you for reading. Go on get cooking!