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Tahu aka. Tofu and Tempe (both are made from soya bean) are my long time friend from childhood. When I was a kid, these were one of the daily meal that we had. They were cheap, quite filling and easy to find. You can find it everywhere in Indonesia. They have become one of our national dish.

Even at one point, me and my sister went around the neighborhood carrying a basket of tofu to sell it. Well, we were quite poor back then, so we did everything we could to help out. And actually it was a good experience for us – because after that we know just how hard it was to be rejected by customer, and also how happy it was when we managed to sell one piece of tofu.

Moving along, i had my craving for Indonesian food for quite sometime. So I decided to buy a few packets of tofu and tempe and turn it into a Tofu and Tempe Satay. I made a herby rice to accompany the dish. It was a simple hearty meal for your meatless day :).

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Recipe adapted from cooking tackle :

Things you need:

  • 80 gr Tempe, cubed
  • 80 gr Firm Tofu, cubed
  • bamboo skewers

For marination:

  • 4 tbsp sweet soy sauce
  • 1 tbsp vegetable oil
  • 1/2 tsp coriander seed
  • 1 cloves garlic, sliced and fried
  • a pinch of salt (as you like)

For the sauce:

  • 5 tbsp sweet soy sauce
  • 3 shallots, thinly sliced – lightly stir fry with a bit of oil until wilted and fragrant
  • 2 chili padi, sliced – adjust as you like
  • 2 tsp lime juice

For the rice:

  • Herbs (thyme or basil) – chopped into bits, lightly fried in 2 tsp olive oil. Set aside – together with the oil
  • a dash of salt

Things you need to do:

Make the herby rice. Wash clean then steam the rice until fully cooked.  Once done, mix the herbs and the olive oil into the rice. Sprinkle the salt on top, mix well.

Make the sauce. Mix all ingredients together, add in more chili, lime juice or soy sauce as you like.

Make the satay. Steam tempe and tofu for about 10 mins. In the same time toast the coriander seeds, set aside.

Using mortar and pestle, grind the coriander seeds, salt and fried garlic until smooth. Add in the soy sauce and vegetable oil. Mix well.

Put the tempe and tofu together with the marination sauce, mix them gently until they are well coated. Let them rest for about 30 mins.

Thread the tempe and tofu onto the skewers, pan grill them (or grill them) for 1-2 mins (until the sides are browning). Serve them with the sauce and the rice.

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