Tempeh, a soy bean product is a great source of protein and a great substitute for meat in vegetarian dishes. Some of my friends cooked this dish with firm tofu instead of tempeh. Feel free to substitute the tempeh with fried firm tofu if you prefer.
2 packets or 4 pieces of Tempeh, cut into 1 inch long equal pieces
1 bunch of Long Beans, cut off ends and cut into two inch long pieces
Ingredients for the rempah:
9 Thai Red Chillies
1 inch Knob of Ginger, peeled
Method to fry the tempeh:
Heat up 2 tablespoons of oil. Fry the tempeh on both sides until golden brown. Dish up and set aside.
Method to prepare dried shrimp flakes:
To prepare the dried shrimp flakes for seasoning, rinse the 1 small packet of dried shrimp under hot tap water for a minute to remove excess salt. Strain the dried shrimp. Grind the dried shrimp in a food processor. Bake the dried shrimp in the oven on an aluminum baking pan at 375 degrees Fahrenheit for 20 minutes or until dry.
Keep two tablespoons of dried shrimp flakes out for seasoning the curry paste or rempah. Store the rest in a zip lock bag and place in the fridge for future use.
Method to prepare the rempah:
Place red chillies, shallots, garlic and ginger in a food processor to mince them.
In a frying pan, heat up 1 tablespoon of oil, add the minced chillies, shallots, garlic and ginger. Fry until fragrant and golden brown then add dried shrimp flakes.
Method to cook the long beans:
Add the long beans after rempah starts to smell good. Add a little water. Cover the frying pan for a minute or two. Add tempeh and continue stir frying until the long beans are cooked and the rempah is mixed in well.
Copyright 2012 From the Kitchen of Eloise