tempeh penyet

spicy tomato and chilli salsa

A FLAVOURFUL VEGAN DISH FROM BALINESE SPICE MAGIC

Ingredients

2 tbsp fresh lime juice 400g mung bean and hemp seeds tempeh SPICY SALSA 4 cloves garlic 1 eschalot 1 medium tomato 1 cup oil, for frying 5 candle nuts 1 tbsp coriander seeds 1 tsp white peppercorns 2 tbsp sliced turmeric fresh Thai chilies, to your taste 1 tbsp sliced white galangal (or red galangal) 2 tbsp coconut sugar 1 tbsp salt 3 kaffir lime leaves TO SERVE cooked rice 1/2 bunch Vietnamese mint 1/4 fresh cabbage, chopped 3 long red chillies, sliced 2 cucumbers, sliced lime wedges

Equipment

mortar and pestle a food container or medium bowl wok or frying pan cooking spoon plate paper towel

Method

1. Marination

In a bowl or container, add lime juice, salt and pepper. Whisk until well combined. Quarter the tempeh and add into the bowl or container ensuring the tempeh is covered with the marinade. Let it sit for 15- 30 minutes

2. Spicy salsa

Peel 4 cloves of garlic, 1 eschalot and square one tomato. Heat 1 cup of oil and add the peeled garlic and eschalot, candle nuts, coriander seeds, white peppercorn, sliced fresh turmeric, the squared tomato and chillies (to your taste). Fry until softened. Reserve the oil and transfer the fried spices into a mortar and pestle. Add white galangal or fresh red galangal, coconut sugar and salt with the spices and pound to a rough paste. Add kaffir lime leaves, mix well and set aside.

3. Cooking the tempeh

Reheat the oil left over from step 2. Shallow fry the tempeh for roughly 30 seconds - 1 minute, each side, and remove to a plate lined with a paper towel. Place the fried tempeh into the mortar and pestle with the salsa, and give it a little squeeze (this method is called “Penyet” purn-yet). Make sure it’s covered with the salsa.

4. Serving

Serve tempeh hot or at room temperature with rice, Vietnamese mint, sliced cabbage, sliced chilli, sliced cucumber and lime wedges.