tempeh orek.

I just made what I think is the most Indonesian-tasting thing I've ever made. Lime leaves: underrated. Mushroom bouillon: underrated. 

+++

tempeh orek. 

INGREDIENTS
400g tempeh
400g green beans, trimmed, cut in thirds or so

50g red chilies, chopped* (this is the authentic ingredient, to adjust for the average Dutch palate use one chopped red bell pepper and 2-3 tsp sambal oelek)
1 handful cherry tomatoes
3 shallots or one large red onion

3 garlic cloves, minced
3 whole lime leaves, plus 1 shredded
3 tbsp kecap manis
1 mushroom bouillon cube, crushed to a powder
salt to taste
1/4 tsp white pepper

2 tbsp butter 

METHOD
Forthcoming, but basically: cut the tempeh into 1cm slices, toss with sesame or coconut oil, sprinkle with salt, and roast in a 200C oven for 10 minutes, flip, 10 minutes, flip, then 5-10 minutes watching closely to make sure they don't blacken, you're aiming for a toasted color that seems on the verge of going too far. 

Throw the beans in salted boiling water for 6 minutes or so, drain, and let them wait for you to finish the boemboe: put the onion/shallot, tomatoes, and red pepper in a food processor and process to a coarse paste. Saute in a wok in sesame or coconut oil for 10 minutes. Add garlic and cook for 2 minutes. Add ketjap manis, green beans, tempeh, lime leaves, crushed bouillon cube, and saute for 5-10 minutes, adding sambal oelek to taste. Serve with plain white rice.

+++