Elina Gives's video: Tempe Goreng Sambal Malaysian Vegan Recipe

This video will teach you how to make Tempe Goreng Sambal - In English, it means fried chili tempe. This recipe is very close to my heart (wah wah Elina getting deep and personal). It was greatly influenced by my childhood upbringing in Indonesia and my recent transition to the vegan diet in Malaysia. Even when I was a regular eat meater at the time, I ate a lot of tempe due to its widely use in a variety of dishes in both countries. This particular tempe goreng sambal dish is special to me because it satisfies my nostalgic childhood memories in Indonesia. Plus, I don’t feel like I miss out a lot on non-vegan food in Malaysia. Comment below if you feel the same way, fellow vegan Malaysians! Although there are many variations of this dish, the critical elements are - (well of course) tempe (doiiii) and a mixture of garlic, onions, crushed chilli, salt, and pepper. I added a twist to the dish with my Indonesian background by mixing in the thick kicap manis sauce (sweet soy bean sauce) to add that toasted caramelized taste. This is a great dish to make when you need to impress somebody on the last minute cause it’s super quick to make and a total bomb to the taste buds ;) even NON VEGANS LOVE THIS DISH (whoop whoop) Selamat berbuka puasa to all my Muslim family & friends! WARNING: This dish is super delicious and spicy! I would recommend to use half of the suggested chilli in the recipe. ------------------------------------------------------------------------------------------------------ LET’S STAY CONNECTED https://www.instagram.com/elinagives/ ------------------------------------------------------------------------------------------------------ T E M P E - G O R E N G - S A M B A L - R E C I P E Ingredients: - 200g tempe (The thinner the cut, the crunchier it is! I recommend thin rectangle slices) - ½ tbsp tumeric powder - 1 tbsp diced garlic - ¼ cup diced red onions - 1 tbsp sliced serai - ½ cup of water - ¼ cup dry chilli - 1 tbsp vegetable oil - 1 ½ tbsp sweet soybean sauce / kicap manis - ¼ cup of toasted peanuts for extra crunch (with/without skin based on your preferences) - a dash of salt and pepper for taste Method: 1. Slice your tempe in your preferable size and toss them into a bowl of tumeric powder until they are evenly coated. Then, fry your tempe until they are golden brown. Set them aside to cool. 2. Add the garlic, red onions, serai and dry chilli in a blender and well - BLEND! Add water accordingly to help the ingredients blend faster until it becomes a smooth blended chilli mixture. 3. Heat up a pan at medium heat, cover the base with vegetable oil and pan fry the blended chilli mixture. 4. Once the aroma has filled the room, pour in the sweet soybean sauce/kicap manis and continue to stir fry the mixture. I would add water to the pan and scrape the slightly burnt/caramelized off to mix into the sauce for that extra dark flavour. 5. Mix in the peanuts and tempe until they are evenly coated with the sauce. Serve the dish hot and decorate it with more chopped chillies cause we asians love it spicy! -------------------------------------------------------------------------------------------------------- MUSIC CREDITS TO Cali by NICKV. https://soundcloud.com/nickvmusik Creative Commons — Attribution 3.0 Unported— CC BY 3.0 http://creativecommons.org/licenses/b... Music provided by Music for Creators https://youtu.be/cua8f4yafLc -------------------------------------------------------------------------------------------------------- WHY VEGAN? - What The Health https://www.youtube.com/watch?v=6PkJ1... - Earthlings (this was a huge factor in my veganism transition) https://www.youtube.com/watch?v=rc2oi... - What Vegans see https://www.youtube.com/watch?v=baffB... - Best Speech You Will Ever Hear - Gary Yourofsky (SERIOUSLY WATCH THIS !!!) https://www.youtube.com/watch?v=es6U0...