serves
4
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 100 ml coconut oil
- 110 g plain soybean tempe, cut into 2 cm cubes or triangles
- 2 garlic cloves, finely sliced
- 1 red (Asian) shallot, finely sliced
- 2–3 tabasco chillies, finely sliced (optional)
- 2 tomatoes, sliced
- 1 tsp sea salt
- 6 spring onions (scallions), diced
Instructions
- Heat the coconut oil in a wok over high heat. Carefully add the tempe and fry it for 2 minutes on each side, or until golden-brown and with crisp edges.
- Remove the tempe from the wok using a spider ladle or slotted spoon and place it on a plate lined with a paper towel to soak up any excess oil.
- Using the same wok and oil, add the garlic, shallot and chilli, if using, and fry for 20 seconds, or until caramelised. Add the tomatoes and salt and cook, stirring, for about 2 minutes, or until the tomatoes have released their juices.
- Add the tempe back into the wok and stir well. Add the spring onion and stir again. Cook for 2 minutes and transfer everything, oil and all, into a bowl. Serve immediately.
This is a recipe from Paon: Real Balinese Cooking by Tjok Maya Kerthyasa, I Wayan Kresna Yasa. Published by (RRP $50).
Photography credit: Martin Westlake.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
