Serving
(click to enlarge)

Tempeh Curry
Indonesia
  -   Tempe Gurih
Serves:
Effort:
Sched:
Do ahead:  
3 w/rice  
***
1-1/4 hrs  
Yes

This curry is typical of the way they are made in Java. Tempeh is very popular there and is the "meatiest" of the fermented soy products. It is used to make vegetarian dishes similarly to how meat is used. This curry could also be made with chicken (and we heathens can even make it with pork). The pattern recipe didn't have potatoes, but similar recipes did, and I thought it was a good idea. The more tropical taro could also be used.



10
ar
------
2
3
5
5
1
------
1
7
18
1-1/2
1/2
1/2
1/4
oz

---
in
cl
oz

t
---

oz
oz
T
T
t
t
Tempeh (1)
Oil
-- Curry Paste
Ginger root
Garlic
Onion
Chili, dry (2)
Turmeric
--------
Chili, green (3)  
Potato (4)
Coconut Milk
Oil
Palm Sugar
Salt
Pepper
Prep   -   (45 min)
  1. Cut TEMPEH into pieces about 3/4 inch by 1-1/2 inches by whatever thickness your cake is. Heat Oil in a wok or iron skillet and fry until lightly browned and a bit crispy on the outside. Drain and set aside.
  2. Slice GINGER very thin and chop fine. Pound to paste in a mortar. Crush GARLIC and chop fine. Add to the mortar and pound. Chop ONION fine. Add to the mortar (if it's big enough) and pound, or run in a mini-prep processor or whatever you can manage.
  3. Grind Dried Chilis in your spice grinder and mix with the Onion Paste along with Turmeric.
  4. Slice GREEN CHILI thin - (as much and whatever kind you choose to use).
  5. Peel POTATO and cut into 3/4 inch cubes.
  6. Open cans of Coconut Milk without shaking them, Skim off 2/3 cup of the cream at the top and measure out 1-2/3 cups of what remains. Keep separate. I use a 14 oz can and a 5 oz can, but the small cans aren't available everywhere.
Run     -   (25 min)
  1. In a spacious sauté pan heat 1-1/2 T Oil and fry Onion Paste stirring until fragrant.
  2. Stir in Thin Coconut Milk, bring to a boil uncovered (coconut milk foams over worse than cow milk) and simmer slowly for about 5 minutes.
  3. Stir in Green Chili, Palm Sugar, Salt, Pepper, Tempeh and Potatoes.
  4. Stir in Thick Coconut Milk and simmer, stirring occasionally, until Potatoes are tender, about 10 minutes. Simmer covered or uncovered to achieve the degree of liquidity you want (I like it fairly liquid).
  5. Serve with plenty of steamed Jasmine rice.
NOTES:
  1. Tempeh:   This fermented soybean product can be found in the frozen food cases of many Asian markets and in some natural food markets. Cakes will be flat, about 3/4 inches thick and will weigh typically 8 to 11 ounces. For details see our Tempeh page.
  2. Chilis Dry:   I use dried Arbols. If you want less hot use Japones. For details see my Chili Page.
  3. Chilis, Green:   One Serrano works well for me - use your own best judgement. For details see my Chili Page.
  4. Potato:   White Rose or red potatoes will work well in this recipe. Avoid Yukon Gold type potatoes which turn to mush if cooked a little long. For details see our Potatoes page.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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