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Tempeh Satay
Created by: Howcan Team
Ingredients
- 1 package (8 oz) of tempeh, cut into cubes
- 1/4 cup of soy sauce
- 2 tablespoons of maple syrup
- 2 cloves of garlic, minced
- 1 teaspoon of ground turmeric
- 1/2 teaspoon of ground coriander
- 1/2 teaspoon of ground cumin
- 1/4 teaspoon of cayenne pepper
- 1/2 cup of creamy peanut butter
- 1/4 cup of coconut milk
- 2 tablespoons of lime juice
- 1 tablespoon of brown sugar
- 1 tablespoon of vegetable oil
- Bamboo skewers, soaked in water for 30 minutes
Instructions
- In a bowl, combine 1/4 cup of soy sauce, 2 tablespoons of maple syrup, 2 cloves of minced garlic, 1 teaspoon of ground turmeric, 1/2 teaspoon of ground coriander, 1/2 teaspoon of ground cumin, and 1/4 teaspoon of cayenne pepper. Add the cubed tempeh and marinate for at least 20 minutes.
- In a small saucepan, combine 1/2 cup of creamy peanut butter, 1/4 cup of coconut milk, 2 tablespoons of lime juice, and 1 tablespoon of brown sugar. Heat over low heat, stirring constantly, until the sauce is smooth and heated through. Remove from heat and set aside.
- Preheat the grill or grill pan over medium-high heat. Thread the marinated tempeh cubes onto the soaked bamboo skewers.
- Brush the tempeh skewers with 1 tablespoon of vegetable oil and grill for 3-4 minutes on each side, or until lightly charred and heated through.
- Serve the tempeh satay with the prepared peanut sauce for dipping. Enjoy!
Tempeh Satay is a popular Indonesian dish with a rich history dating back to the 19th century. It originated in Java, where it was traditionally made with marinated tempeh, a fermented soybean cake, skewered and grilled to perfection. The dish gained popularity across Indonesia and eventually made its way to the global culinary scene. Renowned chefs like William Wongso and Bondan Winarno have elevated the dish, infusing it with their unique culinary expertise. Today, the best Tempeh Satay can be found in the bustling streets of Jakarta, where local vendors expertly grill the marinated tempeh, serving it with a side of aromatic peanut sauce and fresh cucumber and shallot relish. The key to perfecting Tempeh Satay lies in the marination process, where the tempeh is infused with a blend of traditional Indonesian spices like coriander, turmeric, and lemongrass. For a twist on the classic recipe, some chefs also incorporate coconut milk into the marinade, adding a creamy richness to the dish. For those looking to explore alternative methods, some chefs have experimented with baking or pan-searing the tempeh before skewering it, resulting in a unique texture and flavor profile. Whether enjoyed as a street food delight in Jakarta or recreated at home with a personalized touch, Tempeh Satay continues to captivate food enthusiasts with its irresistible blend of smoky, savory, and aromatic flavors.
45 min
4 servings
320 calories
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