SPICY BRUISED TEMPEH

Ingredients

• 400 gm Tempeh, cut into 5cm x 5cm x 1cm, lightly score the surface with a Knife
• 1 tsp Salt
• 1 tsp Coriander powder
• 2 Garlic cloves, chopped
• 200 ml Water
• enough oil for deep frying
• Penyet sambal
• 3 tbls oil
• 60 gram Spanish Onion finely diced
• 5 red Cayenne chillies
• 3 red Bird eye Chillies
• 1 tsp Shrimp paste toasted
• 1 tbls Palm sugar
• ½ tsp Salt, or to taste
• ½ lime juiced
• 1 tbls Kecap manis (sweet soy sauce)

Method

– Fried tempeh

1. Marinate Tempeh with Salt, Coriander, Garlic, and Water in a mixing bowl for 1 hour. Drain, and deep fry until golden brown. Set aside.

– Penyet sambal

1. Heat oil in a frying pan and Onion and Chillies until fragrant, about 3 mins.
2. In a food processor grind together cooked Onions and Chillies, along with toasted Shrimp paste, Palm sugar, Salt, Lime juice, and Kecap manis. Adjust Sugar and Salt to your taste. Add the fried Tempeh, then bruise with the pestle and lightly fold so the Penyet sambal coats the Tempeh. Transfer to a serving plate and serve.