Tofu Pulp Tempeh Satay
400 grams tempe gembus (tofu pulp tempeh),
2 salam (indonesian bay)leaves
2 cm galangal,crushed
1 teaspoon tamarind
400 ml coconut water
100 grams brown palm sugar,finely chopped
cooking oil for frying
ground spices blend:
5 cloves shallot
2 cloves garlic
1½ teaspoons coriander seeds
3 candlenuts
½ teaspoon white peppercorn
2 teaspoons salt
peanut sauce ingredients:
200 grams peanut,fried, ground
3 curly red chili peppers,fried
3 candlenuts, fried
3 large red chili peppers,fried
4 tablespoons brown palm sugar,finely chopped
2¼ teaspoons salt
600 ml hot water
sides:
4 lontong (rice cakes in banana leaves)
1. Boil tempeh, ground spices blend, salam leaves, galangal, and tamarind in coconut water.
2. Add in brown sugar. Boil it until the liquid is reduced and infused into the tempeh. Remove from heat.
3. Grill it over charcoal grill until fragrant. While grilling, turn it over occasionally to ensure that the tempeh is grilled evenly.
4. Peanut sauce: grind peanut, curly red chili pepper, candlenut, large red chili pepper, brown sugar, and salt. Pour in water. Cook it until it is reduced, thick, and well-cooked.
5. Sate Kere (Tofu Pulp Tempeh Satay) is ready to serve with peanut sauce and rice cakes.