Recipe: Eating on a Dime 🌶️ Teddy's Indonesian Sambal Goreng (Spicy Coconut Curried Vegetables w Tempeh)

Recipe: Eating on a Dime 🌶️ Teddy's Indonesian Sambal Goreng (Spicy Coconut Curried Vegetables w Tempeh) Delicious, fresh and tasty.

🌶️ 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." "Tempeh is the gold standard of protein for. "Sambal Tumis can be broken down into a chili condiment (the 'Sambal' part) that is fried until fragrant (the 'Tumis' part)." Best eaten alongside a plate of aromatic coconut rice like Malaysian Nasi Lemak or with a good curried vegetable stew like Indonesian Sayur Lodeh. 🌶️ 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 some of us in this region. 🌶️ 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 Sambal Tumis (Malayan chili sauce) Great recipe for 🌶️ Teddy's Sambal Tumis (Malayan chili sauce). "Sweet and spicy with a hint of sour. Sambal Tumis is a chili paste that's also a bedrock of culture. It is Ground Zero and the starting point to understand all regional flavors." "Sambal Tumis can be broken down into a chili.

One of his favorite with burger cut.

This time, I used mince beef, because that what we have in our fridge. 🌶️ Teddy's Tom Yum Fried Rice "You put fried rice in Thailand, it becomes Khao Pad Tom Yum (ข้าวผัดต้มยำ).. (Spicy Coconut Curried Vegetables w Tempeh) by TEDDYTOK 🌶️ Teddy's Sambal Tumis (Malayan chili sauce) by TEDDYTOK 🌶️ Teddy's Nam Prik Pao (Chili Jam) by TEDDYTOK 🌶️ Teddy's Thai Tom Yum Paste.

Tumis Kangkung Pedas (Spicy Water Spinach Stir Fry) Kangkung aka water spinach is a very healthy kind of vegetable.

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. You need 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. It’s of □ ¼ tsp of turmeric powder.

5. You need of □ ½ tsp of coriander powder.

6. You need of □ ¾ tbsp of palm sugar or grated Gula Melaka.

7. You need of □ 1 calamansi lime.

8. Prepare of □ Salt.

9. Prepare of □ Olive oil spray.

10. It’s of □ 2½ tbsp of virgin olive oil.

11. Prepare of B) INGREDIENTS FOR SPICE PASTE OR 'THE REMPAH'.

12. You need of □ 3/4 cup of shallots, halved (about 8 -12 pcs).

13. It’s of □ 4 -5 cloves of garlic, approx 2 tbsp.

14. Prepare of □ One finger of turmeric, 1.25" x 0.5” x 0.5”.

15. It’s of □ 2 tbsp of galangal or two slices 2” x 1”.

16. It’s 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. Prepare of □ 1/4 tsp of limes zest.

19. It’s of □ 3 kaffir lime leaves (optional).

20. You need C. of INGREDIENTS TO COOK SAMBAL GORENG.

21. You need of □ Rempah or Spice Paste (From B).

22. It’s of □ 2½ cups of long beans, 1.5" pieces, cut at an angle.

23. Prepare 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. It’s of □ 1/3 cup of Sambal Tumis (from previous recipe).

26. You need of □ 1/2 cup of coconut milk + extra.

27. Prepare 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. You need 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. It’s of □ Salt.

33. It’s of □ Oil.

It is very low in calories and fats and it carries excellent level of vitamin A, C, B-complex, and minerals.

In Indonesia 🇮🇩 kangkung is very cheap.

Indonesian people like to consume kangkung on daily basis.

It is commonly served as a […] The Nasi Padang (pre-cooked dishes served with steamed rice) here are amazing and are served in individual style since it's shared (hidang): all of the food items from the prawns, to the egg, to the sambal goreng vegetables, bergedil (perketel kengtang in Indonesian, and Malay fried potato patties in English), curry, et al.

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

1. A. FRY UP TEMPEH

2. 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..

3. 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.

4. 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..

5. 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..

6. B. MAKE SPICE PASTE OR REMPAH

7. 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..

8. C. COOK SAMBAL GORENG

9. Bring a wok to medium high heat and add 3.5 tbsp of oil.

10. 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..

11. 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.

12. Then add the Sambal Tumis, coat well and fry for 2 to 3 mins until fragrant.

13. 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..

14. 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.

15. 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..

See more ideas about Mee goreng mamak, Ethnic recipes, Asian recipes.

Zamów jedzenie online z Little Chef na Thuisbezorgd.nl.

Do wyboru: Meat dishes, Shrimp dishes, Combined dishes, Side dishes lub Drinks Mee goreng is a spicy Indonesian noodle dish that has a deep nutty flavor with a hint of heat..

Khao Soi is a spicy Thai coconut curry soup served with noodles and usually chicken, which we will substitute with tempeh.

It's super creamy thanks to the coconut milk, full of Thai flavors and quite easy to make..