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

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, 🌶️ teddy's indonesian sambal goreng (spicy coconut curried vegetables w tempeh). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

🌶️ Teddy's Indonesian Sambal Goreng (Spicy Coconut Curried Vegetables w Tempeh) is one of the most popular of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. 🌶️ Teddy's Indonesian Sambal Goreng (Spicy Coconut Curried Vegetables w Tempeh) is something which I’ve loved my entire life. They are nice and they look wonderful.

Crispy fried tempeh is tossed in addicting spicy sambal sauce is a popular Indonesian dish and a great source of meatless protein. The tempeh is deep-fried or pan-fried and then cooked with a spicy, sweet, and slightly tangy sauce. This goes very well as side dish with nasi lemak /coconut milk. 🍴sweet and spicy beancake & tofu🍴.

To get started with this particular recipe, we have to first prepare a few components. You can cook 🌶️ teddy's indonesian sambal goreng (spicy coconut curried vegetables w tempeh) using 33 ingredients and 7 steps. Here is how you can achieve it.

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

With an awesomely delicious savory, sweet, sour, and spicy chili and coconut palm sugar sauce. This Indofood Sambal Goreng Seasoning will be your secret to making delicious Fried Sambal. Made from all natural seasoning and spices, just add it to your No more hassle, because Indofood Sambal Goreng Seasoning also comes with coconut milk. Indofood Sambal Goreng Seasoning is available.

Instructions 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.
    1. 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.
    1. 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.
    1. 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.
    1. 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.

Indonesian cuisine is very popular in the Netherlands, which is not surprising due to its deliciousness and our shared history. One of the best known side dishes is stewed spicy green beans (or long beans), often referred to as sambalboontjes. Indonesian cuisine has been influenced by the Dutch. This is an Indonesian dish traditionally served at Ramadan where tempeh is simmered in a flavourful sauce. Then add the tempeh and heat through.

So that’s going to wrap it up with this exceptional food 🌶️ teddy's indonesian sambal goreng (spicy coconut curried vegetables w tempeh) recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!