If you have never heard of tempeh before, well, perhaps you should check it out. This nutritious food is one of my favorites. I talked more about tempeh here. It’s an excellent source of non-animal based protein. If you are wondering where to find tempeh here in the U.S., check your local Whole Food Markets store, they do carry tempeh and they are organic. Not that I insist you gotta buy organic, but that’s what they carry and they have three different varieties of tempeh for you to choose from.
Tempeh stew or known as gulai tempeh is one of the popular Indonesian dishes. There are so many varieties our there. Mine looks more at the yellow side instead of reddish like a red curry. That’s because I didn’t put as much chili in there as I thought “gulai” is usually more at a milder side, but feel free to add more chili if you like.
TEMPEH STEW / GULAI TEMPEH
- 8 oz tempeh cut into 1 1/2-inch cubes
- 8 oz green beans cut into 3-4 inch length and blanch in boiling water briefly
- 2 cups coconut milk
- Salt to taste
- 2 Tbsp of cooking oil
- 4 cloves garlic peeled
- 1 tsp turmeric powder
- 2 Tbsp palm sugar roughly chopped
- 1 inch fresh ginger root
- 3-4 red chilis- optional
- Fried shallots crisp bawang goreng
Place the ingredients for ground spices into a blender and blend into a paste with a bit of water. Set aside
Preheat a wok or skillet with cooking oil. When hot enough, add in the ground spices and saute for about 5 minutes until really fragrant. Add in the coconut milk and bring to a boil. When it boils, add in the tempeh cubes and green beans and bring the milk back to a boil and then lower the heat to let it simmer away until the green beans are soft but not mushy. Season with salt to taste. Garnish with fried shallots crisp and serve as part of multi-course meal with rice