2delish2cook: Sambal Goreng Tempeh

Ingredients:

(A1)

1 tbsp tumeric powder

1 tsp salt

1 tsp black pepper

quarter cup warm water

(A2)

3 tbsp minced onions

1 tsp or more minced peppers

1 tsp minced garlic

1 tsp maesri red curry or

4 tsp chilli paste

salt to taste

6 medium size prawned (cleaned)

vegetable oil

(B)

2 tbsp Tamarind juice + quarter cup water

3 cups coconut milk

half cup water

(C)

half Tempeh (cut into cubes)

half taufu (cut into cubes)

handful long beans or stubby beans

1 tsp sugar

salt to taste

white pepper to taste

Utensils: Wok

Cooking time: approx. 20 minutes

Methods:

Step 1)

Sliced the long beans approximately 2 inches sideways as shown and put it aside.
Put all ingredients (A1) into ziplock bag. Add the tempeh into the zip lock bag to be marinated for half hour to 1 hour making sure that the tempeh is coated with all the spices in the ziplock.
Heat oil in a work. Fry the taufu cubes and tempe cubes until golden brown. Once fried, put it aside as shown below.

Step 2)

Pour a little oil in a wok. Saute all ingredients (A2) except the prawns for a few minutes. Stir gently. Then add the prawns and turnover the mixture gently for 2 minutes.

Step 3)

Add ingredients (B) into the wok. Gently cooked the prawns mixture until the mixture boiled gently as shown below.

Step 4)

Once boiled, add ingredients (C). Cooked at medium to low heat until the vegetables cooked. Do not cover the wok. Let the water evaporate slowly at low heat as shown below.