Along my journey to eating to lose weight and get into better health, I discovered how herbs and spices were Mother Nature's of gift to us. Filled with anti-oxidants, anti-inflammatory, anti-cancer and anti-microbial properties, I was overjoyed to find that adding flavor to my dishes often meant I was also adding an incredibly boost to my health! So the garlic, lemongrass, cilantro and chilis not only make my taste buds incredibly happy, but they do all sorts of wonderful things for my gut and immune systems too. For those of you who like chili, you will be happy to know that it also boosts your metabolism!
The recipe is mostly vegetarian and follows many principles of eating paleo. The two exceptions are balancan (shrimp paste) and kecap manis (an Indonesian sweet, sticky, rich soya sauce). These can be replaced with either soya sauce, tamari and a little sugar or honey to get a similar result. Please adjust as you need to if you are pure vegetarian or allergic to soy and gluten.
The recipe is mostly vegetarian and follows many principles of eating paleo. The two exceptions are balancan (shrimp paste) and kecap manis (an Indonesian sweet, sticky, rich soya sauce). These can be replaced with either soya sauce, tamari and a little sugar or honey to get a similar result. Please adjust as you need to if you are pure vegetarian or allergic to soy and gluten.
 | INGREDIENTS (meal for 2) Protein Tempe - 1 packet (200 grams / 8 ozs) Olive oil or coconut oil - 1 tablespoon Sauce Garlic - 2 cloves Shallots - 5 (or 1/2 brown onion) Lemongrass - 1 heart Candlenut or macadamia nut - 3 pieces Cilantro root - 4 stalks Chili - 2 large chilis (may be de-seeded) Balaccan or dried shrimp paste - 1/4 teaspoon (if vegetarian, use 1 teaspoon of soya sauce or tamari) Tumeric - 1/2 teaspoon Coconut cream - 3 tablespoons Kecap Manis - 2 tablespoon (if not available, substitute with 1 tablespoon of dark soya sauce and add 1 teaspoon of sugar) White pepper - a few dashes to taste |
| Carbs + Greens Potato - 1 medium sized, steamed Sweet potato - 2 medium sized, steamed Asparagus - 1 large bunch Olive Oil - 1/2 tablespoon | Garnish Chili flakes - 1 good pinch Corriander leaves - from 1 small stalk |
| PREPARATION A) Protein Cut tempe into sticks about 1 inch long, 1/2 inch wide. Heat up a pan. Add olive oil. Fry gently until golden brown. Set aside. |  |  |
B) Sauce
Put all ingredients (except the kecap manis) into a food processor and blend till smooth.
Heat up a frying pan. Pour blended ingredients in and heat gently till cooked through.
Add three tablespoons of water. Simmer until paste changes color.
Stir in kecap manis till well mixed. Add back tempe and coat evenly. Add white pepper to taste.
Put all ingredients (except the kecap manis) into a food processor and blend till smooth.
Heat up a frying pan. Pour blended ingredients in and heat gently till cooked through.
Add three tablespoons of water. Simmer until paste changes color.
Stir in kecap manis till well mixed. Add back tempe and coat evenly. Add white pepper to taste.
 |  |
C) Carbs and greens
Cut pre-steamed potato and sweet potatoes into large slices or wedges.
Reheat by pan-frying with 1/4 teaspoon of olive and a little sea salt to taste.
(I like my potatoes to be a little browned and crunchy!)
Remove and set aside.
In the same frying pan, add remaining olive oil and sear the asparagus to desired done-ness.
If using baby asparagus, this takes about 2 minutes.
(The vegetables will continue to cook through in the residual heat, so remove them quickly if you want them to still have a nice bite.)
D) To serve
Place asparagus to a side of the plate. Using tongs or chopsticks, stack the tempe sticks on top.
Arrange the potato slices and wedges to the side of the plate.
Scatter coriander leaves over the plate, followed by a light sprinkling of chili flake,s.
If you like the flavor of fresh lime or calamansi, add a wedge to cut through the richness of the tempe.
Cut pre-steamed potato and sweet potatoes into large slices or wedges.
Reheat by pan-frying with 1/4 teaspoon of olive and a little sea salt to taste.
(I like my potatoes to be a little browned and crunchy!)
Remove and set aside.
In the same frying pan, add remaining olive oil and sear the asparagus to desired done-ness.
If using baby asparagus, this takes about 2 minutes.
(The vegetables will continue to cook through in the residual heat, so remove them quickly if you want them to still have a nice bite.)
D) To serve
Place asparagus to a side of the plate. Using tongs or chopsticks, stack the tempe sticks on top.
Arrange the potato slices and wedges to the side of the plate.
Scatter coriander leaves over the plate, followed by a light sprinkling of chili flake,s.
If you like the flavor of fresh lime or calamansi, add a wedge to cut through the richness of the tempe.
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