Ingredients with Measurements:
- 500g tempeh, cut into bite-sized pieces
- 2 cups coconut milk
- 1 cup water
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 2 bay leaves
- 2 turmeric leaves (optional)
- 2 red chilies, sliced
- 2 green chilies, sliced
- 1 tomato, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tsp ginger, minced
- 1 tsp galangal, minced
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp tamarind paste
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, heat some oil over medium heat. Add the onion, garlic, ginger, and galangal. Sauté until fragrant.
2. Add the tempeh and stir-fry until slightly browned.
3. Add the turmeric powder, coriander powder, cumin powder, and salt. Stir until the tempeh is coated with the spices.
4. Add the coconut milk, water, lemongrass, kaffir lime leaves, bay leaves, and turmeric leaves (if using). Bring to a boil.
5. Reduce the heat and simmer for 20 minutes, or until the tempeh is tender.
6. Add the sliced chilies, diced tomato, sugar, and tamarind paste. Stir well and cook for another 5 minutes.
7. Taste and adjust the seasoning if necessary.
8. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 400
- Fat: 30g
- Carbohydrates: 20g
- Protein: 15g
Substitutions for ingredients:
- Tempeh can be substituted with tofu or seitan.
- Kaffir lime leaves can be substituted with lime zest.
- Turmeric leaves can be omitted if not available.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add some vegetables such as green beans, carrots, or potatoes.
- Use different types of chilies for different levels of spiciness.
- Add some peanuts or cashews for some crunch.
Tips and tricks:
- Use fresh coconut milk for the best flavor.
- Bruise the lemongrass by hitting it with the back of a knife to release its flavor.
- Use a non-stick pot to prevent the tempeh from sticking to the bottom.
- Adjust the amount of water depending on how thick or thin you want the sauce to be.
Storage instructions:
- Store leftover gulai tempeh in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the gulai tempeh in a pot over low heat until heated through.
Presentation ideas:
- Serve the gulai tempeh in a large bowl with steamed rice on the side.
- Garnish with some sliced chilies and fresh herbs.
Garnishes:
- Sliced chilies
- Fresh herbs such as cilantro or basil
Pairings:
- Steamed rice
- Roti canai (Indian flatbread)
- Sambal (spicy chili paste)
Suggested side dishes:
- Acar (pickled vegetables)
- Kerabu (Malaysian salad)
- Rendang (spicy meat stew)
Troubleshooting advice:
- If the sauce is too thick, add more water or coconut milk.
- If the tempeh is too hard, simmer for a longer time until tender.
Food safety advice:
- Make sure the tempeh is cooked through before serving.
Food history:
- Gulai is a type of curry that originated in Indonesia and is popular in Malaysia and Singapore as well.
Flavor profiles:
- Creamy, spicy, savory
Serving suggestions:
- Serve hot with steamed rice.
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Region: Indonesian