474
Fried Tempeh Nasi Goreng
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 1 voted )
Ingredients
- 300 g medium-grain black rice
- 625 ml water
- 60 ml peanut oil
- 500 g tempeh crumbled finely
- 3 fresh, long red chillies, seeded and sliced
- 5 shallots, chopped finely
- 3 large garlic cloves, sliced
- 4 cm-piece fresh ginger, chopped finely
- 450 g green cabbage, shredded finely
- 2 tbsp peanut oil, extra
- 80 ml kecap manis
- 2 medium limes, quartered
- 2 scallions, sliced thinly
- 80 g bean sprouts
- 80 g fresh coriander
Instructions
- Bring the rice and water to the boil in a medium saucepan. Cover; simmer for 20 minutes or until just tender. Remove from heat; stand, covered, for 5 minutes. Spread rice out on a large tray; refrigerate until cold.
- Heat half the oil in a wok over a high heat. Stir-fry the tempeh for 6 minutes or until golden; season during cooking. Remove tempeh from wok with a slotted spoon; drain on a paper towel.
- Reserve a quarter of the chilli for serving. Heat the remaining oil in wok over high heat; stir-fry shallots and remaining chilli for 2 minutes or until soft. Add garlic and ginger; stir-fry until fragrant. Add the cabbage; stir-fry for 3 minutes or until tender. Transfer the mixture to a large bowl.
- Heat the extra peanut oil in the wok; stir-fry cooled rice for 4 minutes or until golden. Add kecap manis; stir-fry until combined.
- Return cabbage mixture to wok, squeeze in juice from reserved lime centres. Toss through three-quarters each of the green onion and tempeh, then bean sprouts and chopped coriander. Season to taste.
- Serve nasi goreng with remaining tempeh, reserved chilli, remaining green onion and coriander. Top with lime cheeks or wedges.
Tips
You can use soy sauce with a little maple syrup or brown or coconut sugar if you don’t have kecap manis. To make the nasi goreng, you can also use red brown or long-grain white rice, or any leftover cooked rice.
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