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Sambal tempeh and green beans Recipe

Sambal tempeh and green beans Recipe

Sambal tempeh and green beans Recipe

A fragrant crunchy vegetarian dish that may be enjoyed with rice or tossed with noodles.

Ingredients :

    • 3 tablespoons oil
    • 100 g (1 cup) diced tempeh
    • 2 tablespoons Lemongrass Paste
    • 2 medium onions, finely chopped
    • 3 cloves garlic, finely chopped
    • 1 tablespoon Sambal Oelek Chilli Paste or other sweet chilli paste
    • 350 g (12 oz) green beans, trimmed ad sliced diagonally to make 3 cups
    • 1 teaspoon brown sugar, or to taste
    • 2 bay leaves
    • 1/2–1 cup (125 ml–250 ml) thick coconut milk
    • 1 teaspoon salt, or to taste
    • 1 tablespoon fresh lemon juice

Method :

    1. Prepare the Sambal Oelek Chilli Paste and Lemongrass Paste.
    2. Heat 2 tablespoons of the oil in a wok and fry the tempeh cubes over medium heat until crisp, about 2 minutes. Remove from the heat and drain on paper towels.
    3. Wipe the wok clean and heat the remaining oil, then stir-fry the Lemongrass Paste, onion, garlic and Sambal Oelek over high heat until aromatic, 1–2 minutes. Add the green beans and fried tempeh and stir-fry for 2–3 minutes until the vegetable is tender. Add the brown sugar and toss well. Add the bay leaves and the coconut milk, reduce the heat to low and simmer uncovered until the sauce thickens, 3–5 minutes. Season with salt and removed from the heat, then stir in the lemon juice. Serve hot as part of a rice meal.

Note : Always remove the pan from the heat before adding the lemon juice to the coconut milk, or it will separate and curdle.

SERVES : 4–6
PREPARATION TIME : 20 mins + time to prepare Lemongrass Paste
COOKING TIME : 10 mins