1 tablespoon canola oil
2 cups finely chopped onion
1 teaspoon salt, divided
2 teaspoons tamarind pulp
1 tablespoon finely chopped peeled fresh ginger
1 tablespoon finely chopped fresh garlic
1 1/2 teaspoons ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon crushed red pepper
1 (3-inch) cinnamon stick
3 cups chopped peeled sweet potato (about 1 pound)
1 cup water
1 (13.5-ounce) can light coconut milk
8 ounces organic tempeh, cut into 3/4-inch cubes
1 tablespoon fresh lime juice
2 teaspoons low-sodium soy sauce
1 1/2 cups uncooked basmati rice
1/3 cup chopped fresh cilantro
1/4 teaspoon salt
Heat some oil in a large non-stick skillet over medium-high heat. Add onion and 1/2 teaspoon salt. Cook 2 minutes or until onion is tender, stirring occasionally. Stir in tamarind; cook 2 minutes, stirring to break up tamarind. Add ginger and next 5 ingredients (through cinnamon); cook 2 minutes, stirring frequently. Add remaining 1/2 teaspoon salt, potato, water, milk, and tempeh; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potatoes are tender. Uncover; stir in juice and soy sauce. Simmer 3 minutes or until slightly thickened. Discard cinnamon stick.
To prepare rice, cook rice according to package instructions, omitting salt and fat. Stir in cilantro and 1/4 teaspoon salt. Serve with curry.
1 tablespoon peanut oil
400ml can coconut milk
375ml (1 1/2 cups) vegetable spices
2 dried bay leaves
1 lemon grass stem, tied in a knot
1/2 (about 700g) cauliflower, cut into florets
300g firm tofu, cut into 2cm pieces
200g green round beans, trimmed, halved
1 tablespoon grated palm sugar or brown sugar
1 brown onion, coarsely chopped
2 garlic cloves, coarsely chopped
1 long fresh red chilli, coarsely chopped
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
To make the spice paste, process the onion, garlic, chilli, coriander, cumin and turmeric in a food processor until a smooth paste forms.
Heat oil in a wok or large saucepan over medium heat. Cook the spice paste, stirring, for 3 minutes or until aromatic. Add the coconut milk, stock, bay leaves and lemon grass. Reduce heat to low. Simmer for 15 minutes or until slightly reduced.
Add the cauliflower, tofu and beans. Cook for 5 minutes or until the vegetables are tender crisp. Add the sugar and stir until combined.
TOFU SKIN SOUP
- 1 pack bamboe sop
- 1 tbsp oil
- 1 liter water
- 400g beef, striped or cubed
- 100g tofu skin (available in different shapes)
- using satay stick, grill for one minute:
- 5 lime leaves
- 2 stalk lemongrass
- 5 whole shallots
- 2 whole chilli
- 1 cm galangal
- Heat oil in a soup pot, sear bamboe sop. Pour in water. Bring to a boil. Add beef.
- Add the grilled spices. Cook in low heat until the aroma comes out.
- Add tofu skin. Simmer for 25 min.
- Serve hot.
RENDANG SPRING ROLLS
Prep time: 5 minsÂ Â Â Â Â Cooking time: 15 mins
- 1 pack bamboe Rendang
- 250gr ground beef
- 1 onion, chopped
- 2 egg, beaten
- 2 spring onion, chopped
- 1 pack spring roll sheet
- Sautee onion. Add bamboe RENDANG, ground beef, spring onion and egg. Mix well
- In a small bowl, whisk together cornstarch and water, for securing the spring roll sheet
- Put 1 tbsp filling in the springroll wrapper, and roll to form spring roll. Make sure to roll it tight.
- Fry until golden brown