-- Curry Paste
Sambal Oelek (3)
Lemon Grass (5)
Kaffer Lime leaf (6)
Prep - (45 min)
Run - (25 min)
- Cut TEMPEH into pieces about 3/4 inch by 1-1/2 inches by
whatever thickness your cake is. Heat Oil in a
kadhai, wok or iron skillet and
fry until lightly browned and a bit crispy on the outside. Drain and
- Cut TOFU into blocks of similar size to the Tempeh. Drain well
and fry in the oil until very lightly browned. Do not fry as dark as you
would for stuffing pockets or it will be too tough. Drain and set aside.
This isn't always done, but, hey, you've already got the hot oil sitting
there, so why not?
- Prep TAMARIND if using block (see Note-3).
- Smash Candlenuts to paste in a mortar. Crush GARLIC
and chop fine. Add to the mortar and pound. Chop SHALLOTS fine.
Add to the mortar and pound, or run in a mini-prep processor or whatever
you can manage. Mix all with Sambal Oelec, Tamarind,
Turmeric and Salt..
- Strip off tough outer leaves from LEMON GRASS and cut off the
hard root end. Cut off the bottom 5 inches and smash the bottom 4 inches
with your kitchen mallet leaving an inch to hold it together. Rumple
the Lime Leaves well to release the flavor. Slice Galangal
- In a spacious sauté pan heat 1-1/2 T Oil and fry
Shallot Paste stirring until fragrant.
- Stir in Lemon Grass mix and continue to fry stirring for
another minute or so.
- Stir in Coconut Milk, Tempeh, Tofu and
Palm Sugar. Bring to a boil uncovered
(coconut milk foams over worse than cow milk) and simmer slowly for
about 10 minutes or more, uncovered or covered to control how liquid
the curry is (I like it fairly liquid).
- Pick out the hard stems and leaves with chopsticks.
- Serve with plenty of steamed Jasmine rice.