John Myers
Ingredients for 4 servings:
- 500 g soy product (tempeh) or fish fillet
- ¾ cup desiccated coconut
- 7 spring onions (Thai spring onions), chopped
- 4 stalks of celery (Thai celery), chopped
- 1 chili pepper(s), long, red, cut into fine strips
- 5 kaffir lime leaves, cut into very fine strips
- e.g. leaves (banana leaves), if necessary aluminum foil
- 7 shallots (Thai shallots)
- 4 cloves garlic
- 3 slices of galangal
- ½ tbsp coriander seeds
- 5 chili peppers (bird’s eye chilies) or more
- Salt
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes
a recipe from Java, as Riea cooks it
Heat water in a steamer and steam the tempeh for about 10 minutes. This will soften it. Wash the banana leaves, then steam them for a few minutes to soften them. Cut them into large pieces. Finely crush the shallots, garlic, galangal, coriander seeds, chilies, and salt in a mortar and pestle. Place the tempeh in a bowl, also crushing it, add the spice mix, and mix well. Then stir in the remaining ingredients (spring onions, celery, long red chili, desiccated coconut, and kaffir lime leaves). Take a rectangular banana leaf and wrap each parcel with about 2 tablespoons of the mixture, sealing it with a toothpick. Place the parcels in a steamer and steam for about 15 minutes. Note: You can also use steamed fish fillet instead of tempeh, but in this case it is no longer suitable for vegans or vegetarians. This recipe is served as one of several dishes. As a main course it will be enough for about 2 people.
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