← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 200 g Tempeh, cut into thin batons
• 200 g firm tofu (tauhu), cut into batons and patted dry
• 120 g Long beans (kacang panjang), cut into 4 cm lengths
• 250 ml oil, for frying
• 10 Dried chillies, soaked in hot water for 15 minutes, drained
• 2 Red chilli
• 6 Shallot, peeled
• 3 cloves Garlic
• 2 cm piece Galangal
• 1 Lemongrass, bruised
• 3 Makrut (kaffir) lime leaves
• 2 tbsp Kecap manis (sweet soy)
• 1 tbsp tamarind paste, mixed with 60 ml water
• 1 tbsp gula melaka or brown sugar
• ½ tsp Salt
• 50 g roasted peanuts (optional)

Method

1. Heat the oil in a wok over medium-high heat. Fry the tempeh for 4–5 min until crisp and golden, then the tofu for 4–5 min until golden all over. Drain both on paper.
2. Blend the dried and fresh chillies, shallots, garlic and galangal into a paste.
3. Pour off all but 3 tbsp of oil. Fry the paste with the lemongrass and lime leaves over medium-low heat for 8–10 min until dark and the oil separates.
4. Add the long beans and stir-fry for 2 min. Stir in the kecap manis, tamarind water, sugar and salt and bubble for 1–2 min into a sticky sauce.
5. Toss in the tempeh, tofu and peanuts (if using) until glazed. Serve warm or at room temperature with rice.

Tips

• Many cooks add belacan, dried shrimp or prawns; skip them to keep the dish vegan.
• Contains soy and wheat (kecap manis); use a gluten-free sweet soy to make it gluten-free. Peanuts are optional.

Sources

Written in our own words after cross-checking these recipes:

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