Tempting Tempeh

Several years ago Colin and I were making our way through the Indonesian islands and were introduced to tempeh.  Tempeh is a fermented soy bean cake but unlike tofu, the beans are still intact giving it a different flavor and texture.  In Indonesia it showed up on many buffet tables and was tossed in a sweet and spicy sauce and became one of my favorite side dishes.  As I do with many foods I have enjoyed while travelling, I went in search of Tempeh in Vancouver in hopes of replicating the dish.

My search took me to the meat replacement isle in many small grocery stores and health food store.  Tempeh was advertised as a protein substitute but came seasoned and often precooked and looked nothing like what we had experienced in Indonesia.  My internet searches resulted in dead ends with some blogs stating that there was someone who used to make and sell fresh tempeh from home but doesn't do it any more.  I watched several videos online on how to make it myself but it seemed a lot of work and was a little reluctant to make something myself where fermentation and mold was involved, not having anything to compare my finished product with.  I gave up my search.

Almost a year later, whilst waving out friends on a cruise ship with my parents, we met a women (also waving) named Sylvie.  Sylvie was Dutch but born and raised in Indonesian and as we got to talking I told her about my woes of buying Indonesian ingredients in Vancouver.  To get any Indonesian ingredients I have to find a Dutch import store which is usually at least and hours’ drive away and then pay quite a steep price for the little jars and packages I so desired.  Sylvie told me she knew a women who imported Indonesian goods and has a loft in an industrial area of Vancouver and gave me the number.

Thrilled I called the number and along with a friend went to her little loft.  As I shopped the cramped space with wide eyes I spotted a small freezer and peeked in side, it was full of frozen fresh tempeh!  The owner explained she has a machine which makes it easy to make.  I listened to her story as I filled my arms with almost all the tempeh in the little freezer.       

Now I get to experiment with tempeh recipes as I please and return to the little loft, often with a curious friend in tow, to stock up on tempeh. This week I tried to recreate the dish from Indonesia.  It didn't taste quite the same but was tasty all on its own.  I got the recipe from Daily Cooking Quest.

Fried Tempeh in Sweet Soy Sauce:

6 shallots

3 cloves garlic

1 inch ginger

300 gram fresh tempeh

1 lemon grass, bruised and knotted

2 bay leave

2 red chillies, thinly sliced diagonally

1 tsp salt

1 tbsp palm sugar

3 tbsp sweet soy sauce (ketjup manis)

oil for deep frying and sautéing

In a mortar and pestle (or food processor) grind the shallots, garlic, and ginger into a paste. Set aside.

In large wok or dutch oven heat enough oil to fry the tempeh.  Cut the tempeh into match sticks.  Fry in oil until golden brown.  Remove form oil and let drain on paper towel lined plate.

Remove all but two tablespoon of the cooking oil from the pan.  Over medium heat fry the shallot paste, bay leave and lemon grass until fragrant, about 3 minutes. Add red chillies and fry until wilted about 2 minutes.

Return tempeh to the pan and add the salt, sugar and sweet soy sauce.  Toss to coat the tempeh.  Remove from heat and serve immediately.