Easiest Way to Prepare Tasty 🌶️ Teddy's Indonesian Sambal Goreng (Spicy Coconut Curried Vegetables w Tempeh)

🌶️ Teddy's Indonesian Sambal Goreng (Spicy Coconut Curried Vegetables w Tempeh). 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). 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." 🌶️ 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." Drain, heat in a wok the oil and fry the tempeh golden brown. It is very aromatic and strong in flavor.

🌶️ Teddy's Indonesian Sambal Goreng (Spicy Coconut Curried Vegetables w Tempeh) Sounds easy, making it was easy too. Color looks like Thai yellow or panang curry but taste so different. Recipe: Sambal goreng buncis - French beans Indonesian style. You can cook 🌶️ Teddy's Indonesian Sambal Goreng (Spicy Coconut Curried Vegetables w Tempeh) using 33 ingredients and 7 steps. Here is how you achieve it.

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

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

This spicy dish made of French beans as the main ingredient, has it's roots on the Indonesian island of Java. It is prepared in a hot sauce of tomatoes, chilis and coconut. This dish is also suited for vegetarians. 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.

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

  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..
  2. 2. 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..
  3. 4. 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..
  6. 3. 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..
  7. 6. 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..

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. Using my homemade sambal goreng (fried chili paste), I can prepare this lovely and delicious sambal goreng kentang, roast potatoes in spicy chili sauce, with nothing but salt, pepper, olive oil, and sambal goreng. Once you give these spicy roast potatoes a try, I am sure you will want to make this all the time. They are so good and super addictive.

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