- Ingredients for Spice Paste: 4 Asian shallots; 3 garlic cloves; 2 Kaffir lime leaves, spines removed, finely shredded; 5 cm length lemongrass, white part, finely sliced; 2 cm knob galangal, grated; 1cm knob turmeric; 2 dried red chillies; 2 long red chillies; 50g shredded coconut; 2 tsp dark palm sugar, grated; 1½ tbsp Valcom Yellow Curry Paste; ¼ cup water to blend, if needed
- Other ingredients: 1 block tempeh, steamed 15 minutes, cooled; 1 tbsp oil
- Ingredients for Vegan Sambal Matah: 2 tsp miso (a good replacement for terasi); juice ½ lime; 1 lemongrass stalk, white part only, finely sliced; 4 Asian shallots, finely chopped; 3 cloves garlic, finely chopped; 2 Kaffir lime leaves, spine removed, finely sliced; 1long red chilli, finely chopped; salt to taste; 2 tbsp oil, warmed
- Method for Spice Paste: Blend all Spice Paste ingredients until as smooth as possible. Add water only if needed
- Method for Sate Lilit:Blend Spice Paste first. Heat oil in large frypan. Fry blended Spice Paste until fragrant and starting to dry (approx 5 minutes).Blend tempeh and add to Spice Paste in frypan. Stir until well combined. Stir over low heat until mixture is quite dry and forming a thick pancake, approx 10 minutes. It should not be sticky. If it is, fry a little longer. Take off heat. Cool a little. When cool enough to handle (wear gloves - turmeric stains!), wrap tablespoons of the mixture as sausage shapes around the pointy end of bamboo skewers (which have been soaked in water for 30 mins) or lemongrass stalks.Grill in oiled non-stick grill pan or on BBQ to crisp up outside of Sate Lilit. Serve with Vegan Sambal Matah and white rice.
- Method for Vegan Sambal Matah: Mix miso and lime juice to loosen miso. Combine with all other sambal ingredients, except the oil. When everything is well mixed, stir in the oil. Check seasoning, adjust if needed.
Brands and product used
- Valcom - Curry Paste Yellow