Terik Tempe

This is such a yummie vegetarian dish. So full of flavor!
Maybe not the prettiest food, but trust me it’s very tasty ;)

Ingredients:

1 block                tempe

400 ml                 coconut milk

3                         shallots

2                         cloves of garlic

1 tsp                    ketumbar (grounded coriander seeds)

2                         kemiri nuts

3 cm                    galangal

4-6 tsp                 brown sugar (or gulla jawa)

1 tsp                    salt

1                         salam leave

3                         djeroek poeroet leaves (kaffir lime leaves)
2-3                      dried lombok peppers 

Instructions:

Cut tempe in bite size pieces and fry golden brown in some sunflower oil. Leave to drain on some paper towel.

Simply chop op shallots, garlic, ketumbar, kemiri nuts and galangal. Place them in a bowl and add brown sugar and salt. With a stick blender mush it into a nice paste. You could also use a regular blender and if you’re really ambitious you can use a mortar and pestle.

Heat some sunflower oil in medium wok and fry the paste for a few minutes.

Add the coconut milk and cook until a bit thicker. Add the tempe, salam leave, djeroek poeroet leaves and lombok peppers, leave to simmer until the liquid is more reduced.  Stir occasionally so it doesn’t stick to the pot.

Depending on how you prefer it you can add more sugar and reduce the liquid further. I like mine a bit sweet and not to wet, but that’s just my preference.

Serve with a nice bowl of jasmine rice and enjoy how that fragrant tempe melts away in your mouth.

Hmmmmmmmmmmmmmm.