Tempeh Satay Sweet

Tempeh originated from Indonesia, tempeh is a traditional soy product native to Indonesia, which is very popular on the island of Java, where he is the principal source of protein. Such as tofu, tempeh is made from soybeans, but tempeh is a whole soybean product with different nutritional characteristics and quality of the texture. Tempe fermentation process and the retention of whole bean give higher content of protein, fiber, and vitamins. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine; some regard it as a meat analogue.

Ingredients :

 
400 g tempeh, cut into 2cm dice
6 tablespoons soy sauce
2 tablespoons tamarind water
2 tablespoons cooking oil
Two lime leaves
salt and pepper to taste
flavoring if desired

Spices :

 
5 pieces of red chilli
5 grains of toasted hazelnut
2 stalks lemongrass, white part, minced
1 tbsp coriander
1 tsp shrimp paste

How to make :

• Stir-fry ground spices until half cooked. 
• Put lime leaves, soy sauce, tamarind water and 100 ml of water. 
• Put pieces of tempeh, add flavorings, and salt and pepper. 
• Stir well, let stand for 30 minutes until flavors mingle. 
• Puncture at a puncture tempeh skewers, then grilled with spices until cooked the remaining oiled. 
• Serve