Tempeh Kecap

Born in Asia means that food is part of who I am. Love to cook from scratch if I have the time, and with clever shortcuts and substitutes if not.

300 gram tempeh, cut into matchsticks

1 lemongrass (Indonesian: sereh), bruised and knotted

2 Indonesian bay leaves (Indonesian: daun salam)

2 red chilies (Indonesian: cabe merah besar), thinly sliced diagonally

1 teaspoon salt

1 tablespoon palm sugar (Indonesian: gula Jawa)

3 tablespoon sweet soy sauce (Indonesian: kecap manis), either from Bango or ABC

oil, for deep frying and for sautéing

subheading: Grind the following into spice paste:

50 gram shallots (Indonesian: bawang merah)

3 cloves garlic (Indonesian: bawang putih)

1 inch galangal (Indonesian: lengkuas)

Directions at dailycookingquest.com

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