Vegan MoFo Day 10 - Tempeh Tuesdays - Tempe Panggang Bumbu Rujak

During last Vegan MoFo my around the world cooking theme introduced me to an incredibly tasty fried tempeh dish from Indonesia which has totally slipped my mind since. For my next Tuesday tempeh challenge I thought it was time to try out another dish from Indonesia as it is the home of tempeh after all. Earlier this year I had been flicking through a friends cookbook called The Best of Indonesian Cooking and took the opportunity to jot down a few of the tempeh recipes to try at a later time.

The dish I settled on making called Tempe Panggang Bumbu Rujak sounded interesting as the tempeh slices were initially cooked in an aromatic paste, and then finished off on a grill. The remainder of the cooking paste was to be served over the grilled tempeh. The paste was made up of candlenuts, red chillies, purple shallots, garlic, galangal and tamarind and coconut milk with a bruised stem of lemongrass and a couple of kaffir lime leaves add to the simmering mixture.

Although it wasn't stated in the recipe I opted to steam the tempeh slices prior to cooking them in the broth to remove any bitterness. I'm not sure whether this was entirely necessary given the robust flavours in the paste but I wanted to play it safe. The only part of the recipe I was unsure of was the stated quantity of tamarind. Tamarind is available in many forms and I'm not sure that the half teaspoon of puree I used was what the recipe intended as this flavour seemed to be non-existent.

On the other hand the coconut was a bit too dominant for my liking and I will probably play with this recipe a little when I give it another shot. The meal was another great way to enjoy tempeh and the man thoroughly enjoyed this dish so I'll post a version down the track when I tweak it to my liking. I'm pretty happy that the tempeh recipes I've cooked in the past two weeks have been really tasty dishes I would be happy to make again, hopefully the next two will work out just as good!