OIL-FREE Sambal Goreng Tempeh by #RawChefYin

If you’ve been watching my IG Live or FB, you’ll know that we just conducted an online cooking demo with @lazatheartymama using tempeh from @angiesveganpantry in 🇸🇬.

I hope you enjoyed the session and got a glimpse of how we made our vegan Malay dishes.🍴

Thank you Mama Vegan for sharing your knowledge with us and a big thank you to Jing and family for letting us conduct the demo in their kitchen. 🙏

My recipe is based on the principles of raw vegan cooking, so I usually use a dehydrator. But in the interest of time, we just pan-fried it with water on the show, keeping it oil-free!🌱

💚 Sambal "Goreng" Tempeh 💚

INGREDIENTS (serves 2-3)
200 grams tempeh

🔸For sambal sauce:🔸
2 fresh red chillies - one for processing, one for slicing
2 shallots - one for processing, one for slicing
2 cloves garlic, chopped
½-inch galangal, sliced
1 tablespoon tamarind pulp
1 tomato, cubed
1-inch cekur root
2 tablespoons organic palm sugar
1 tablespoon organic light soy sauce
1 teaspoon miso paste, any colour
½ teaspoon organic salt

🔸Garnish:🔸
Spring onions or cilantro

METHOD
1️⃣Slice tempeh into strips. Length around 1 inch, thickness around ¼ inch.
2️⃣Set aside sliced chilli and sliced shallot.
3️⃣Sambal sauce: Process the remainder chilli slices, shallot, garlic, galangal, tamarind pulp, tomato, cekur, sugar, salt, soy sauce, miso and in a food processor till smooth.
4️⃣Pour sauce onto tempeh slices and mix till well-coated. Add in sliced chilli and shallot.
5️⃣Place tempeh mixture onto non-stick dehydrator sheet and dehydrate at 45 degrees Celsius for 2.5 hours or until desired texture.
6️⃣Serve and enjoy!