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Categories:
sesame oil clove garlic Coriander galangal ginger cayenne pepper carrots turmeric cabbage red chili green chili coconut milk fish sauce celery lime shrimp
Viewed: 35 - Published at: 2 years agoIngredients
- 500 g tempeh
- 1 1/2 tsp sesame oil
- 1 clove garlic, thinly sliced
- 1 1/2 tsp coriander
- 1 galangal, crushed
- 2 1/2 cm piece ginger, finely chopped
- 5 pcs cayenne pepper ( to taste), finely sliced
- 2 carrots, diced
- 1/2 tsp turmeric powder
- 1/2 small cabbage, remove the ribs and slices leaves finely
- 1 red chili, thinly sliced
- 1 large green chili, thinly sliced
- 400 ml instant coconut milk
- 1 Tbsp fish sauce
- 3 Tbsp celery, roughly chopped
- 1 lime ( if desired ), juiced
- 2 Tbsp rebon (ebi, small dried shrimp ), fried briefly
Method
- Grease tempeh with sesame oil and grill tempeh to brown evenly on all sides.
- Remove, let cool.
- Dice into 2 1/2 cm pieces and set aside.
- Heat the oil in a frying pan.
- Saute garlic, coriander, galangal and ginger until the garlic turns color.
- Add cayenne pepper and carrots, and cook until the carrots are tender.
- Add turmeric powder and cabbage, stir evenly.
- After the cabbage has wilted, add the red pepper and green chili.
- Add instant coconut milk.
- Give a little water and then put in the tempeh and fish sauce.
- Boil and cook until the sauce is reduced.
- Shortly before finishing, add the celery.
- Before serving, add a little lime (that feels refreshing).
- Tempeh Curry is ready to be enjoyed with warm rice and fried rebon.
- IMAGES : preparation materials.
- IMAGES : Ingredients cut up.
- IMAGES : seen up close.
