We are constantly looking out for new recipes to try out with tempeh (as if we don't have enough already!). If you have a creative/innovative/just-plain-tasty tempeh recipe that you wouldn't mind sharing with everyone, please write to us and we may try it out and publish it in our website (with your name, of course).
Meanwhile, check out our current recipes under our 'Ideas and Recipes' section. We will be updating this as often as possible, so keep checking back for new ways to eat your soy beans.
This is a traditional Indonesian recipe. The tempeh is marinated prior to cooking on the barbeque.
Put the onion, garlic, red chilli (or capsicum for those who do not like chilli), lemon zest, galangal, lemon grass in a blender.
Mix the spices with coconut milk and boil. Add the tempeh cubes and continue boiling until the liquid is reduced to about half. Cool down.
Put the tempeh cubes onto satay skewers and barbeque each side until golden brown.
This delicious salad may be served with a variety of dishes such as curry, the tempeh in the salad may be fried or grilled. If desired, your favourite vegetables may be added to this dish.
Mix all ingredients and serve.
This dish can be prepared well ahead of serving time. In fact, the flavor is enhanced when the tempeh is allowed to absorb the curry flavour for a while.
Fry the onion and garlic for 2 minutes and add water , galangal and bay leaf. Bring to boil for about 5 minutes. Add tempeh, beans and coconut milk. Season with salt and sugar and boil for another 15 minutes.
Basic Tempeh Goreng
Note this is not the one shown in the picture above - you can scroll down for that recipe (Tempeh wi thbatter). Tempeh goreng (no batter) is the most basic recipe, and is very easy to prepare. The fried tempeh may be then eaten as a snack, served as a side-dish or eaten with rice and sambal (chili sauce).
Mix the garlic, salt and water. Dip the tempeh slices in the salt/garlic water and fry until golden brown. Serve!
Tempeh Goreng with batter
Mix all ingredients except the tempeh. Add water if necessary. The consistency of the batter should not be too thick. Dip the sliced tempeh in the batter and fry until golden brown. Serve immediately.
Rendang originated from Padang, Sumatra and is a dry and rich dish. Generally, the rendang we see outside of Sumatra, is a sauce and is actually called ‘kalio”. The use of turmeric leaves adds some flavour to the rendang. You can buy turmeric leaves from some Indonesian grocery stores.
100g desiccated coconut
450g tempeh, cut in cubes about 2x2x2cm
2 large potatoes cut in cubes about 2x2x2cm
400ml of coconut cream
1 turmeric leaf
1 lemon grass
3 kaffir lime leaves
6 red chillies
4 cloves of garlic
2 cm ginger
1 tbsp coriander
½ tbsp turmeric
½ tbsp cumin powder
1 slice of dry galangal ( about ½ cm thick)
In a non stick frypan, heatthe desiccated coconut until golden brown and aromatic. Blend in a food processor to make crumbs.
Boil the coconut milk and add all the ingredients, including the tempeh and potatoes over medium heat. Continue stirring until the sauce thickens and simmer for a further 30 minutes. Serve with boiled rice.
Click on the images to enlarge.