GF, DF, Vegetarian, Vegan
1 chopped garlic
2.5 cm chopped ginger root
¼ cup macadamia nuts
1 teaspoon ground turmeric
1 teaspoon coriander seed
½ teaspoon white pepper
1 -2 teaspoons coconut sugar or syrup
250 grams fermented tempeh
1 small chopped chili or 1 tablespoons finely chopped ginger
4 sliced shallots
8 cloves sliced garlic
1 sliced spring onion or shallot
5 broken kaffir lime leaves
2 cups coconut oil for frying
tamari soy sauce
blanched green beans
1. Grind together the first 7 ingredients together in a suribachi* or mortar and pestle. Set aside.
4. Slice the tempeh into thin strips.
5. Reserve 3 tablespoons of the coconut oil. Heat the rest of the coconut oil.
Add the tempeh and fry until brown and drain or bake in a 175 C. for 30 minutes (brush the tempeh on both sides with oil before baking).
6. Heat 3 tablespoons of the oil and sauté the chili or ginger, shallots or spring onion, garlic, until they are light brown.
7. Add the tempeh to the pan and the ground ingredients and broken kaffir lime leaves. Cook a few minutes and stir well to coat tempeh in the sauce.
8. Serve hot with green beans as garnish.
Products that I like to use in this recipe
1. Organic coconut syrup is a natural low GI sweetener, extracted from the sap of the coconut blossom. It is a healthier substitute for refined sugars or sweeteners.
2. Organic coconut oil is very heat stable, which makes it great for cooking and frying and is the only unrefined vegetarian fat that is not denatured when heated above 115°C. It strengthens the immune system because it contains antimicrobial lipids, lauric acid, capric acid and caprylic acid, which have anti-fungal, antibacterial and antiviral properties.
3. Organic Tamari (Fermented)
Tamari is a delicious and versatile seasoning that can be added to enhance the flavour of soups, marinades sauces, and entrees. Provides niacin (vitamin B3), manganese, and mood-enhancing tryptophan, and contains more protein than regular soy sauce.