Tempeh is basically soya beans which have gone through a fermentation process. Tempeh doesn't look very appealing but it's delicious and tasty even if it’s deep fried and eaten just like that. While I am big fan of tempeh, my other half is still swinging and trying to digest the taste. Of course the years of drilling into his head about the health benefits of it is working because he tries to eat a few pieces.
There's many ways of cooking tempeh – added in curries, stir fries or sambal/chili gravy. Being a typical Asian, I prefer fried tempeh role played with chilies and salted fish. I sure know that I need to control the amount of salt I consume because it can lead to unpleasant side effects. Yet the salty flavor of salted anchovies clicks well with chilies and tempeh. This spicy, salty and tangy dish is a true essence of a typical Malaysian dish.
1 packet tempeh - cut into long pieces
1/2 cup ikan bilis masin/salted anchovies - soaked and drain out excess water
1 large onion - sliced
1/2 tbsp lime juice
3 sprigs basil leaves (can replace with coriander leaves or leave it out)Oil as needed
Salt for taste (only if needed)
For the sambal/chili gravy
7 dried red chilies
1/2 inch belacan/shrimp paste (optional)
Fry tempeh till crispy and brown in color.
Remove and keep aside.
Do the same to bilis/anchovies.
Remove excess oil and leave about 3 tbsp.
Sauté onion and add chili paste.
Fry till aromatic and oil splits.
Add all the rest of the ingredients.
Stir into the chili gravy and remove.
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