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Hot & Spicy Tempeh

Crispy fried tempeh is tossed in addicting spicy sambal sauce is a popular Indonesian dish and a great source of meatless protein. It a vegan friendly!

2 ~ 3 serving

10 minutes

20 minutes

INGREDIENTS

  • Harvist Chili Infused Extra Red Palm Oil

  • 200gm tempeh thinly sliced

  • 2 shallots, thinly sliced

  • 2 garlic cloves, thinly sliced

  • 5 red dried chillies, sliced

  • 5 birdeye chillies, sliced

  • Thumb sized pieces of ginger, chopped

  • 1/2 tsp shrimp paste, roasted

  • 2 tbsp dark palm sugar

  • 1 tsp tamarind pulp, mixed with water, strained, solids discarded

  • Salt & pepper to taste

DIRECTIONS

  1. Heat oil in a deep saucepan. Deep fry tempeh in batches, turning occasionally, until golden and crisp (2-3 minutes; be careful as hot oil will spit). Drain and absorbent paper, set aside.

  2. Heat 1 tbsp. Harvist Chili Oil in a wok over medium heat, add shallot, garlic, chili, ginger and shrimp paste and stir-fry until fragrant (2-3 minutes).

  3. Add palm sugar and stir over low-medium heat until dissolved (1-2 minutes).

  4. Add tamarind paste and deep-fried tempeh and stir frequently until sauce is reduced and caramelized (5-6 minutes).

  5. Season to taste.

*Photos & recipes credited to @eatwithsarah

  • Instagram

PREP & COOKING GUIDELINE

Product Used:

Harvist Chili Infused Red Palm Oil

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Why choose HARVIST Infused Red Palm Oil?

UNDERSTAND MORE ABOUT HARVIST RED PALM OIL

Source from: yixue

Source from: soocheng_chew

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