BALINESE TEMPEH GORENG

Tempeh is notoriously tricky for newbies to master. But our Balinese rempah and creamy coconut milk make the easiest aromatic marinade, guaranteed to satisfy those with veg-leanings and meat eaters alike.

Serves 2-3 as a side

200g plain tempeh
2 heaped tbsp Rempapa Balinese Spiced Tamarind
100ml coconut milk
Sea salt, to taste
Oil, for frying
Half a lime
Handful of coriander
1 red chilli, sliced

Cut the tempeh into triangles.
Stir the spice paste with the coconut milk and season with salt. Marinade the tempeh triangles in this for an hour, or overnight.
Over medium heat, heat just enough oil to cover the base of a frying pan. Add the marinated tempeh, frying until golden then flipping over, before setting aside on kitchen paper.*
Leave one tablespoon of oil in the pan and add the remaining marinade, bringing it to a simmer.
Return the fried tempeh to the pan and toss to coat with the sauce.

Finish with a squeeze of lime, coriander and chilli! This is so good as a snack or eaten with coconut rice or tossed through a big hearty salad with cucumber.

*Note this can easily be baked in the oven as well.