Sate Kere
Ingredients
- 7 bags of tempeh @160 g each
- 2 small dried galangal
- 1 salam leaf Indonesian bay leaf
- 3 kaffir lime leaves
- 1 huge thumb tamarind
- 1/3 c hot water
- 1 c thick coconut milk
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1 tbsp brown sugar
- 1 tbsp Vegeta powder
- 3 tbsp olive oil
- 1 c PB2 powder
Sauce
- 1 tbsp brown sugar
- 1/3 sugar
- 1/2 tbsp garlic powder
- 1 tbsp Vegeta powder
- 4 chili slice
- 1 tsp lemon juice
- 1/3 c x 3 hot water
- 1 tbsp tamarind juice soak a little tamarind in hot water, squeeze, strain, reserve the juice
Instructions
- Cube tempeh, set aside
- Soak tamarind in hot water, squeeze to combine and produce tamarind juice
- Heat oil on medium heat and saute everything, but tempeh cubes
- Stir in tamarind juice and coconut milk
- Stir in tempeh cubes
- Cook until liquid soaked up, stirring occasionally
- Let tempeh cooled down then thread tempeh cubes on skewers
- Preheat your griller
- Drizzle tempeh with sweet soy sauce, grill on low heat until browning a little
- Serve with the sauce!
Sauce
- Mix everything in a bowl