🌶️ Teddy's Indonesian Sambal Goreng (Spicy Coconut Curried Vegetables w Tempeh)
🌶️ Teddy's Indonesian Sambal Goreng (Spicy Coconut Curried Vegetables w Tempeh)

Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, 🌶️ teddy's indonesian sambal goreng (spicy coconut curried vegetables w tempeh). It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Great recipe for 🌶️ Teddy's Indonesian Sambal Goreng (Spicy Coconut Curried Vegetables w Tempeh). "Like world-famous Beef Rendang, Sambal Goreng orbits the entire region from Penang down to Sumatra and leaves a satisfying coconutty taste that lingers." "Tempeh is the gold standard of protein for. ️ Teddy's Indonesian Sambal Goreng (Spicy Coconut Curried Vegetables w Tempeh) "Like world-famous Beef Rendang, Sambal Goreng orbits the entire region from Penang down to Sumatra and leaves a satisfying coconutty taste that lingers." Allrecipes.com.au The dish below looks red and spicy but it is not that hot. Drain, heat in a wok the oil and fry the tempeh golden brown. Probably the most famous vegetable recipe in Indonesian cuisine: sambal goreng buncis. This is a dish made of green beans sautéed in a spicy coconut sauce.

🌶️ Teddy's Indonesian Sambal Goreng (Spicy Coconut Curried Vegetables w Tempeh) is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. 🌶️ Teddy's Indonesian Sambal Goreng (Spicy Coconut Curried Vegetables w Tempeh) is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can have 🌶️ teddy's indonesian sambal goreng (spicy coconut curried vegetables w tempeh) using 33 ingredients and 7 steps. Here is how you cook it.

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

It is prepared in a hot sauce of tomatoes, chilis and coconut. Combine the garlic, trassi, shallots, galangal, tamarind, lemon grass, palm sugar, salt, coriander, and chili peppers in the blender. Process to obtain a fine paste. Add some vegetable oil if needed to get.

Instructions to make 🌶️ Teddy's Indonesian Sambal Goreng (Spicy Coconut Curried Vegetables w Tempeh):
  1. A. FRY UP TEMPEH - 1. 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.
    1. 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. - 3. 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.
    1. Squeeze in juice of lime. Toss and stir rapidly to distribute and coat sugar evenly across tempeh blocks. Fry for another 3 to 5 mins until almost all of the white is gone and the sugar has caramelized into dark glittery caramelized spots. 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.
  4. B. MAKE SPICE PASTE OR REMPAH - 1. Blend all ingredients until a smooth paste. Add small amounts of water to ease the process. 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.
  5. C. COOK SAMBAL GORENG - 1. Bring a wok to medium high heat and add 3.5 tbsp of oil. - 2. Fry spice paste until fragrant and cooked through, 5 to 12 mins. 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.
    1. 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. - 4. Then add the Sambal Tumis, coat well and fry for 2 to 3 mins until fragrant. - 5. 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.
    1. Add fried tempeh back into the mix with cashews, stir and reduce to a bubbling simmer for 5 mins. Slowly add salt to taste. - 7. Cook until almost all the liquid evaporates or when a thick creamy gravy emerges coating the veggies. 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.

Process to obtain a fine paste. Add some vegetable oil if needed to get. The dish below looks red and spicy but it is not that hot. This is a Malaysian/Singapore vegetarian dish. 'Sambal Goreng' is made of Soya Bean Cake (Tahu or Tau Kwa), Fermented Soya Bean cake (Tempe), Long beans and spices. Simmered in an aromatic coconut based gravy to perfection, this dish is so delicious served with steamed white rice.

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