Tempeh Orek

Ingredients for 2 servings:

• 200g tempeh
• 1 chili pepper(s), spice level according to preference
• 2 garlic cloves
• 1 dl peanut oil
• some vegetable oil for frying
• 2 slices galangal
• 1 bay leaf
• 1 tbsp sugar
• 3 kaffir lime leaves, depending on size
• 1 tbsp soy sauce
• 1 tbsp soy sauce, sweet

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Cut the tempeh into strips approximately 3 mm x 3 mm x 50 mm in size. Deseed the chili pepper and cut into fine strips. Peel the garlic and press it through a garlic press. Add plenty of peanut oil to a pan or wok and heat over medium heat. Stir-fry the tempeh until golden brown, then remove from the hot oil and set aside. Tip: Save the oil and reuse it next time. Sweat the garlic in a little vegetable oil over medium heat. Fry the chili strips and two slices of galangal. Add the bay leaf, sugar and kaffir lime leaves and let it caramelize slightly. Deglaze with both types of soy sauce and let it reduce briefly. Add the crispy tempeh and toss to coat briefly. Goes great with white rice.