This is my contribution to Plantbased challenge # 12 although I am probably late. There was no countdown this week. But it's okay. If I'm late I will just hang out with my post anyway.
The challenge this week included tofu or tempeh along with several other items. I chose tempeh and peanuts.
It would be a tribute to my month spent in Bali where the tempeh is the very best in the world. I do have to admit, Bali was not the greatest experience for us the whole time we were there. But the food was good when we ate out. It's very vegan friendly there.
We often had tempeh in restaurants made with peanut sauce so this will be my attempt to make a Balinese inspired tempeh in peanut sauce.
I searched for some additional ingredients to put in and didn't find much due to not shopping for a couple days. I did have chayote squash and peas in the freezer so those were my greens and I also steamed some broccoli at the end. I'm sure these are not common items to add to an Indonesian dish but I'm not sure.
It was about the peanut sauce.
There is an ingredient in Indonesian peanut sauce that is often used called
kecap manis. This is a sweet soy sauce which I didn't have so I made my own.
The other ingredients that I had and used were
1 cup peanut butter
1 cup peanuts
1 shallot
2 lime leaves
1 hot pepper
juice if a lime
2 tablespoons tamarind paste
My version of the kecap manis was simple to make. I added 1 cup brown sugar, 2 tablespoons molasses to one cup soy sauce and boiled it with a cinnamon stick, cloves, and a star anise.
When it was thickened I strained out the spices and added a cup or so to the rest of the peanut sauce ingredients in a blender and blended until smooth.
I had previously cooked the tempeh in vegetable broth after marinating in the broth for a couple of hours. The broth had added garlic and onion powder, pepper and salt. When it was cooked after around half an hour I strained it and kept the remaining broth aside.
The other items were pan fried before I added the tempeh.
I ended up adding some chili powder as the fresh red chili was not that spicy. At least not for me.
After adding the sauce that was blended it was cooked for another ten to fifteen minutes simmering.
I also added the remaining broth that the tempeh had been cooking in.
I always make way too much food for two people but it's nice to have leftovers.
design by: @KidSistersThanks for dropping by!
Don’t forget to save some for me, please 😋! That’s absolutely delicious with rice. Well done my friend 👍
Thank you but you know you do amazing dishes with these ingredients as well my friend!
I do not have ingredients like you, I have only carrot and tofu for right now.
I want to send you ingredients!!!!
So delicious
Thank you I wish I could share!
Wow! This is so delicious @carolynstahl, If I am just your neighbor I would really want to have some.
Oh that's so lovely. I wish we could be neighbors!
The photos and also the recipe look exceptional! I'm lovin 'it!
That's such a nice compliment thank you @cibersk8!
It looks so good. Wish I have a bowl of it. Have a good lunch/dinner.
Thank you @kidsisters! Someday we will share food together. I want to eat your mom and dad's food so much!
Looks mouthwatering 😍.
And interesting recipe. I know tempeh being fried first before cooking it in other dishes or that's how my mom makes it. Some people don't like the taste though, but I don't mind and it's a good substitute for meat.
Thank you @tanjakolader. I first did not like tempeh. After I loved it. After I did not like it then finally I loved it again haha.
Hahaha that can happen. There are a lot of foods I didn't like as a child, which I can easily now.
Oh yes, and tempeh with pepper is also good.
This looks delicious!❤️
Thank you @angie08!
Tempeh is on my wishlist but bad luck, it is nowhere available nearby me. Your preparation fascinated me!
Oh I hope you can find it soon. You would do great things with it I'm sure.
How come all your dishes looks so delicious.😋
Thank you that is such a nice compliment @pravilsabu!
Looks fabulous. I've been eating quite a bit of tempeh for it's phytoestrogens (perimenopausal BLAH) and I love it. One of my favourite simple ways to do it is just fry with a splash of sriarcha and tamari, a liberal sprinkling of cummin, with fried tomatoes on the side, sprinkled with black sesame and nigella and coriander. Yummo.
I'm currious why you had such a negative experience in Bali? It is vegan heaven though. I wonder how it's changed with the lack of tourism at the moment - I've heard they've been tidying it up.
I think sriracha on anything is perfect. Love the fried tomato idea!
When we got to Bali we booked a bungalow outside of Ubud. We don't do the motorcycle thing. Too dangerous looking. We had nothing near by and to go to town we had to walk six kilometers in the sweltering heat and worse of all the traffic was beyond insane. We loved our little place but it was by a rice field which somehow attracted flies to our outdoor kitchen. Which I would have loved but swatting flies the whole time was so annoying.
Also we had fruit bats dining on our porch and spitting up and shitting rambutan all over each morning. We left early and spent two weeks in a beach town. The water was not swimmable and tourism went to an all time low. Because of this the poor vendors were worse then ever. The cab drivers wanted business so bad and we were walking everywhere so it was a constant battle. The people are absolutely lovely so can't complain about that.
Not too late at all chef! This dish is beautiful and the flavors are spot-on, love it. We have kecap manis in nearly every corner shop in Suriname, thanks to the Javanese diaspora. I can't say we've ever purchased it because the Khmer style involves adding sugar to soy sauce, so for Pov and I there seems to be no need for a special extra soy sauce.
One of these days we should buy a bottle and experiment to see what all the rage is about.
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Thanks @justinparke. Now that I made it I don't see a need for it either and I would never buy it but I can see how they might want something convenient to add.
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