"Tempeh is a gift to all home cooks from Indonesia. Made from fermented compressed soy beans, it's an intelligent ingredient equivalent to meat in terms of protein, subtle and nutty in flavour and chewy in texture. Happily, it is also now widely available in most large UK supermarkets. Here, the tempeh is cooked in a typical Indonesian way that is, fried until crisp, then coated in a sticky, spicy sweet soy sauce and liberally sprinkled with salted peanuts."
"You'll probably need a trip to an online or local Asian supermarket to pick up the kecap manis, a sweet soy sauce; and sambal oelek, a zingy and magical Indonesian chilli sauce. While you're there, you could also buy the makrut lime leaves, palm sugar and tempeh, but those are also available in most big supermarkets these days. Prep 10 min Cook 30 min Serves 4"
"Top and tail the leeks, cut them in half lengthways, then finely slice the whites and greens. Put the shredded leeks in a colander, wash them well in cold water, then sit the colander in a bowl of fresh cold water and leave for five minutes, swishing them from time to time with your hands. Drain the leeks and set aside."
Tempeh, a fermented compressed soybean product, provides meat-equivalent protein with a subtle nutty flavour and chewy texture. The recipe features tempeh fried until golden and crisp, then coated in a sticky sweet-spicy sauce made from kecap manis, sambal oelek and palm sugar, with shredded makrut lime leaves for fragrance. Leeks are washed, soaked and sliced to add mild oniony sweetness. Roasted salted peanuts add crunch and savoury contrast. The dish serves four, takes about 10 minutes prep and 30 minutes cooking, and is best served with steamed jasmine rice. Most ingredients are available in large supermarkets or Asian stores.
Read at www.theguardian.com
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