Cooking ~ Tempe in Light Curry Sauce

*picture sourced from google search

Information from the google:

"Tempeh (/ˈtɛm.peɪ/), or tempe (Indonesian), is a traditional soy product originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty. Tempeh is unique among major traditional soy foods in that it is the only one that did not originate in the Sinosphere.

It originated in today's Indonesia, and is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but tempeh is a whole soybean product with different nutritional characteristics and textural qualities.^[1] Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm textureand an earthy flavor which becomes more pronounced as the tempeh ages.^[2][3] Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine; some consider it to be a meat analogue."

Tempe (fermented soy beans) is a good source of protein to replace meat and it originates from Indonesia but has spread its popularity all over Asia. A good choice for vegetarians. It is as good as tofu but a lot of more dense, solid and lots of texture.

I cook this dish once every week or fortnight atleast. Usually just stir-fry with onions and chili. Tonight, we had it in curry.

Ingredients:

1. A packet of tempe - cut into rectangular sized cubes

2. French beans - cut into about 4-5 cm length

3. Anchovies - 1/4 bowl (rinsed and pat dry)

4. Red Onion - sliced

5. Red chili - sliced

6. Roasted belacan *optional

7. Fish sauce - 2 tsp *optional. If not available, replace with salt

8. Sugar

9. Coconut milk - 2 tbsp

10. Tamarind juice or lime/lemon juice - 2 tsp

To blend:

1. Garlic - 4 or 5 cloves

2. Red onion - 1 medium size

3. Red chili - 2 pc

Method:

1. Blend the ingredients and set aside.

2. Heat oil. Fry anchovies till they are fragrant and crispy. Remove and set aside.

3. Use the same oil to sear the french beans for about 1 min. Remove and set aside.

4. Use the same oil (to replenish if not enough) and panfry the tempe pieces. Once they turn golden, remove and set aside.

5. Heat little bit of oil. Saute blended ingredients till fragrant (about 2 mins).

6. Add sliced onion and fry for about 1 min.

7. Add in belacan and saute till fragrant.

8. Add in chili.

9. Add in the pre-fried french beans, tempe and anchovies.

10. Add just enough water to let it simmer for not more than 2 mins.

11. Add in seasoning and add in tamarind/lime juice. Adjust to taste.

13. Add in coconut milk and simmer for another 30 seconds.

14. Serve.

Result

DH- "You should cook tempe in this curry more often and then cook more rice"

DS- "This is tasty. I would hardly order or grab this dish when I eat out. But this is nice and the french beans complements the tempe!"

Me - I will definitely cook this again. :)