SANTAN SAYUR TEMPE

Ingredients

• 150g Tofu
• 150g Tempeh
• 1 Zucchini peeled and diced
• 100gm Baby Spinach
• 100gm green Beans, cut into 3-4 cm long pieces
• 1 red Habanero chilli
• 5 Birds Eye Chillies
• 100gm Spanish Onion
• 5 Garlic cloves
• 1 cm fresh Turmeric
• 1/2 tsp Prawn paste (leave out if making Veg)
• 1 tsp Salt
• 1 tsp Massel Beef powder (Vegetarian)
• 1 tsp tamarind paste
• 1l Coconut Milk
• 1 tbls oil

Method

1. Crush Chillies, Turmeric, and Salt in a mortar to form a paste. Add Spanish Onion, Garlic and prawn paste and crush.
2. Add the mix into Coconut milk.
3. Deep fry Tofu sliced into 1 cm slices till golden brown. Drain and set aside. Do the same with the tempeh.
4. Add Tamarind pulp into a pot with coconut milk and spice mixture.
5. Bring the Coconut milk to a boil. Add Zucchini, Spinach, Beans and Massel Beef powder and cook 8 mins.
6. Add fried Tofu and Tempeh and let it warm up about 2 mins.
7. Serve with Rice.