Ingredients:
400g Tempeh
4 tbs cooking oil
2 bayleaves
1 stalk lemongrass, bruised
4 heaped tbs sweet soy sauce
250ml water
Salt
Puree Ingredients:
2 large shallots
3-4 cloves garlic
3 candlenut
2 heaped tbs grated palm sugar
1 tsp galangal powder
1 tsp ground coriander
1/4 tsp cumin powder
3/4 tsp tamarind paste
- Preheat oven to 180 °C, line baking sheet with parchment paper.
- Cut the tempeh into 1 1/2 cm thick squares. Place them into a bowl, drizzle about 2 tablespoon cooking oil, mix until the tempeh evenly coated. Bake them on prepared baking sheet for about 10 minutes or until slightly brown. Let it cool.
- In a food processor, add all the puree ingredients and process until smooth.
- Preheat cooking oil over medium heat, fry the puree ingredients, bayleaves, lemongrass until fragrant. Add water, soy sauce and salt, stir until well combined.
- Add the tempeh, mix them until they evenly coated with the liquid. Once boiled turn the heat into low, let it simmer until almost all liquid has fully absorbed. Turn off the heat and set it aside.
- Preheat back the oven to 180 °C, on the same prepared baking sheet place the tempeh, drizzle with a little bit of cooking oil, bake for about 12 to 15 minute or until crispy and brown (flip if necessary).
- Enjoy with steamed rice and sambal kalasan.
