Recipe – Dry Masala Tempe
225g tempe, cut into bite-sized pieces
Oil for deep-frying
1/2 tsp turmeric powder
1/2 tsp salt or to taste
2 green chillies, sliced and seeded
1 red chilli, sliced and seeded
5 shallots, sliced
1 tbsp shredded ginger
2 stalks curry leaves
1 tbsp chilli paste
1 tbsp meat curry powder
1 tsp mustard seeds (biji sawi)
2cm piece cinnamon stick
2–3 tbsp oil
100ml plain yoghurt
1 tbsp lemon juice
1/2 tsp garam masala
How to cook :
Sprinkle turmeric powder and salt onto the tempe slices.
Deep-fry them in hot oil until golden brown and crispy.
Remove and drain on absorbent kitchen paper towels.
Heat oil in a wok or pan and fry shallots until fragrant.
Add in both red and green chillies and fry for 1 minute.
Add in the rest of the ingredients except the tempe.
Cook for 4–5 minutes over a gentle low heat until gravy turns fragrant.
Return the tempe pieces into the wok or pan and stir gently (without breaking the tempe) until well blended or coated with gravy.
Dish out and serve.