Cook a Sweet Soy And Coconut Tempeh with The Hug And Pint, Glasgow
You Will Need
Put the prepared chillies, ginger, shallots, lemongrass, and galangal into a food processor and blitz into a smooth paste. Add a couple of tablespoons of oil to help along the paste if necessary. Sweat the paste off in plenty of oil on a medium heat for 20 minutes. Add the ground coriander and palm sugar and sweat for a further 10 minutes. Add the coconut milk and kecap manis. Simmer for 10 minutes.
Meanwhile cut the tempeh into 1cm thick slices and deep fry in a deep pan of oil. When it’s brown and crisp remove from the oil and add to the sauce. Simmer until the tempeh is soft and the sauce is thick; this will take a while. Season with salt, soy sauce, and lime juice to taste. Serve with rice and a handful of fresh coriander.