michelle picker cooks

Tempeh (tempe) is a fermented soybean cake from Indonesia, particularly popular in Java where it is a staple protein. Unlike tofu, tempeh is made from whole soybeans which are fermented using a fungus as starter. The whole soybeans retain more protein, fibre and texture and the earthy taste develops over time. Tempeh is widely available these days so here’s an Indonesian recipe from Daily Cooking Quest with a delicious sweet sticky sauce.

Make a paste from 50g (1¾ oz) of shallots, 3 cloves of garlic and a 2½ cm (1″) piece of galangal and set aside. Cut 300g (10½ oz) of tempeh into batons. Deep or shallow fry the tempeh until it’s golden brown and drain it on paper towels. Remove most of the oil from the frying pan, leaving about 2 tablespoons. Sauté the paste, 1 bruised stick of lemongrass and 2 Indonesian bay leaves (daun salam) until fragrant. Add 2 thinly sliced red chillies and sauté until wilted. Return the tempeh to the pan, season with 1 teaspoon of salt, 1 tablespoon of palm sugar, and 3 tablespoons of kecap manis (sweet soy sauce). Toss to coat the tempeh. Serve hot.