68min 4 ppl
Tempeh Penyet
46 minutes
4 people
Medium31–60 min or 7–12 steps
46 min · 7 steps
Medium: 31–60 min or 7–12 steps
420 kcalper person
Protein 22g
Carbs 38g
Fats 20g
About this dish
A plant-based take on Indonesian-Malay smashed fried tempeh as served across Singapore's mamak and warung stalls: turmeric-marinated tempeh fried until deeply crisp, then smashed together with a fiery fresh sambal.
Allergy Info
Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Fresh Gingerminced15 g
- Garlic clovesminced4
- Shallotsfor the sambal6
- Cucumbersliced, to serve1
Plant Proteins
- Tempehcut into 4 thick pieces500 g
Tins & Jars
- Tamarind Paste15 g
Dried Goods
- Palm sugar15 g
- Jasmine ricesteamed, to serve300 g
Spices & Seasonings
- Turmeric powder10 g
- Coriander Seeds5 g
- Dried Red Chilliessoaked8
Oils & Condiments
- Vegetable Oilfor deep-frying500 ml
- Fermented soybean paste1 tsp
Utensils
- Wok
- Blender
- Mortar and pestle
- Chopping board
- Sharp knife
- Tongs
Method
1
Blend the turmeric powder, ginger, garlic and coriander seeds with a splash of water into a paste, rub over the tempeh pieces, and marinate for 15 minutes.
Approx. 8 minutes
2
Heat the vegetable oil in a wok and deep-fry the marinated tempeh for 6 minutes until deeply golden and crisp.
Approx. 6 minutes
3
Blend the soaked chillies and shallots into a smooth paste for the sambal.
Approx. 6 minutes
4
Fry the sambal paste in a little oil until fragrant and the oil separates, about 8 minutes.
Approx. 8 minutes
5
Stir in the tamarind paste, palm sugar and fermented soybean paste and simmer for 4 minutes until thick.
Approx. 5 minutes
6
Pound the sambal briefly in a mortar, then smash each piece of fried tempeh firmly into the sambal on a plate.
Approx. 8 minutes
7
Serve the smashed tempeh with sliced cucumber and steamed rice.
Approx. 5 minutes
