Soft brown sugar can be used instead of palm sugar. Tempeh is an easily digestible source of protein made from soya beans. It is available at Asian speciality stores and some supermarkets.
ingredients
serves 4 - 6
4 small red chillies, seeded
2 stalks lemon grass, white part only
2 fresh kaffir lime leaves
1/2 cup oil
10 Asian red or golden shallots, finely sliced
2 large cloves garlic, finely chopped
1 pound tempeh, sliced into matchsticks
1 1/2 inch piece fresh galangal, peeled and thinly sliced
3 teaspoons tamarind puree
1 teaspoon salt
2 ounce palm sugar, grated
method
1. Slit the chillies lengthways and remove the seeds and membrane. Finely slice the chillies diagonally. Bruise the lemon grass and lime leaves with the back of a large knife.
2. Heat 2 tablespoons of the oil in a wok or pan and fry the shallots and garlic in batches over medium-low heat for 2—3 minutes, or until crisp. Drain on crumpled paper towels. Heat the remaining oil and fry the tempeh in batches for 3 — 4 minutes, or until very crisp (you may need to add a little more oil). Drain on crumpled paper towels. Discard all the oil except 2 teaspoons.
3. Heat the reserved oil in the wok and add the chilli, lemon grass, galangal and lime leaves. Cook over medium heat for 2 minutes, or until fragrant. Add the tamarind puree, salt, palm sugar and 1 tablespoon water. Cook for 2 — 3 minutes, or until the sauce is thick and has caramelized.
4. Add the crispy shallots, garlic and tempeh and stir-fry for 1—2 minutes, or until all the liquid has evaporated. Turn off the heat, spread the mixture in the wok and leave to cool. Remove and discard the lemon grass, galangal and lime leaves. Store in an airtight container for up to 5 days.
