Tempeh Kering (ca. 4 servings)
1 400g package of tempeh
5 red chilis, finely chopped [less spicy? I used 1tsp sambal oelek instead]
5 shallots, chopped (or sub ca. 2 medium onions)
3 cloves of garlic (or 3 tsp garlic paste)
1 piece fresh laos/galanga (or 1,5 tsp jarred galanga)
0,5 tsp tamarind pulp
2 tbs palm sugar (or brown sugar)
1 tl sugar
Salt to taste
Oil, for deep frying
Cut the tempeh into small strips. Heat the oil in a wok and deep fry the strips in batches, until they are golden and crispy. Let the tempeh cool on kitchen towels to absorb excess oil. Discard most of the frying oil, leaving a little bit in the wok.
Make a curry paste from the shallots, garlic and laos, using a pestle and mortar, blender or food processor. Heat the wok and saute the curry paste for 3 mins on a medium heat. Add the chilis and cook another minute. Add tamarind, sugar and salt and cook 3 mins on a low heat to let the sugar caramelize. Add the fried tempeh and stir to coat well. Be careful not to burn the sugar.
Serve warm or cold with stir frys, roti & massala potatoes or on a hard roll with pickled cucumber.
Serve warm or cold with stir frys, roti & massala potatoes or on a hard roll with pickled cucumber.
Surinamese tempeh (ca. 4 servings)
1 400g package of tempeh
1 medium onion, finely chopped
2 cloves of garlic, minced (or 2 tsp garlic paste)
1/2 Madame Jeanette chili, finely chopped [I used 1-2 tsp sambal oelek instead]
70g tomato puree (= 1 small can)
2 tbsp ketjap manis
1 tbsp tamarind pulp
1 tbsp Surinamese massala curry powder (=/= garam masala!)
1/2 tsp salt (or less, to taste. Remember that the ketjap is salty too)
100-150ml water
oil for deep frying
Cut the tempeh into small strips. Heat the oil in a wok and deep fry the strips in batches, until they are golden and crispy. Let the tempeh cool on kitchen towels to absorb excess oil. Discard most of the frying oil, leaving a little bit in the wok.
Sauté onion, garlic and chili (or sambal) for about 5 mins. Add tomato puree, ketjap manis, tamarind, curry powder and salt and stir to combine. Add fried tempeh and mix with the sauce. Add a splash of water to prevent from sticking to the pan and burning the sauce. Stew for a few minutes.
Serve warm or cold with roti & massala potatoes or on a hard roll with pickled cucumber.
1 medium onion, finely chopped
2 cloves of garlic, minced (or 2 tsp garlic paste)
1/2 Madame Jeanette chili, finely chopped [I used 1-2 tsp sambal oelek instead]
70g tomato puree (= 1 small can)
2 tbsp ketjap manis
1 tbsp tamarind pulp
1 tbsp Surinamese massala curry powder (=/= garam masala!)
1/2 tsp salt (or less, to taste. Remember that the ketjap is salty too)
100-150ml water
oil for deep frying
Cut the tempeh into small strips. Heat the oil in a wok and deep fry the strips in batches, until they are golden and crispy. Let the tempeh cool on kitchen towels to absorb excess oil. Discard most of the frying oil, leaving a little bit in the wok.
Sauté onion, garlic and chili (or sambal) for about 5 mins. Add tomato puree, ketjap manis, tamarind, curry powder and salt and stir to combine. Add fried tempeh and mix with the sauce. Add a splash of water to prevent from sticking to the pan and burning the sauce. Stew for a few minutes.
Serve warm or cold with roti & massala potatoes or on a hard roll with pickled cucumber.
Original recipe (note: Dutch)
Tempeh Pangang (3-4 servings)
400 g tempeh
300 ml water
1 onion, chopped
4 garlic cloves, minced (or 4 tsp garlic paste)
2 cm ginger, grated (or 2 t sp ginger paste)
6 tbsp soy sauce
1 tsp chilli flakes
2 tbsp raw sugar
1,5 tbsp rice vinegar
4 tbsp tomato paste
2 tbsp flour
oil
Prepare a marinade of soy sauce, garlic and ginger. Cut the tempeh into thin strips, add to the marinade, making sure the tempeh is well coated and refrigerate for at least an hour.
For the sauce, sauté the onion in some oil for 2-3 mins. Add water, chili flakes, sugar and the vinegar. Allow to boil for a few minutes, then add the tomato paste and flour, stirring continuously to prevent lumps forming. Add the tempeh with the marinade and continue to cook for a few minutes until the sauce thickens.
Serve with atjar (Indonesian pickles) with boiled rice or nasi goreng.
Quick & easy:
Instead of making the sauce from scratch, use a storebought jar of pangang sauce.
Original recipe
Tempeh Pangang (3-4 servings)
400 g tempeh
300 ml water
1 onion, chopped
4 garlic cloves, minced (or 4 tsp garlic paste)
2 cm ginger, grated (or 2 t sp ginger paste)
6 tbsp soy sauce
1 tsp chilli flakes
2 tbsp raw sugar
1,5 tbsp rice vinegar
4 tbsp tomato paste
2 tbsp flour
oil
Prepare a marinade of soy sauce, garlic and ginger. Cut the tempeh into thin strips, add to the marinade, making sure the tempeh is well coated and refrigerate for at least an hour.
For the sauce, sauté the onion in some oil for 2-3 mins. Add water, chili flakes, sugar and the vinegar. Allow to boil for a few minutes, then add the tomato paste and flour, stirring continuously to prevent lumps forming. Add the tempeh with the marinade and continue to cook for a few minutes until the sauce thickens.
Serve with atjar (Indonesian pickles) with boiled rice or nasi goreng.
Quick & easy:
Instead of making the sauce from scratch, use a storebought jar of pangang sauce.
Original recipe
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