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

Hey everyone, it's Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, How to Make Ultimate 🌶️ Teddy's Indonesian Sambal Goreng (Spicy Coconut Curried Vegetables w Tempeh). One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

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To get started with this recipe, we must 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 can achieve it.

"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 some of us in this region. Fermentation reduces phytic acid — an anti-nutrient — and brings us: √ Reduced isoflavones √ Extra punch of quality protein √ Rare vitamins like K2 and B12" Builds on the Sambal Tumis recipe. Spicy, savory, coconutty, moist but still crunchy, a hint of sour and sweet. There are three parts to taste this: A) Fry up tempeh B) Make the spice paste C) Cook Sambal goreng

Ingredients and spices that need to be Make ready to make 🌶️ Teddy's Indonesian Sambal Goreng (Spicy Coconut Curried Vegetables w Tempeh):

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

Instructions to make 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.
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.

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So that's going to wrap it up for this exceptional food Simple Way to Make Super Quick Homemade 🌶️ Teddy's Indonesian Sambal Goreng (Spicy Coconut Curried Vegetables w Tempeh). Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!