Tempeh Stewed in Coconut Milk and Spices – Gulai Tempeh

Ingredients:


2 cups (500 ml) thick coconut milk
2 cloves
4 cakes tempeh (2lbs/ 1kg in total), cubed
8 oz (250 g) tapioca leaves, spinach or water spinach (kangkung)
½ teaspoon salt
1 spring onion, thiny sliced, to garnish
1 to 2 red finger-length chilies, deseeded and diced, to garnish

Spice Paste:


1 teaspoon  white peppercorns
1 ½ in (4 cm) fresh turmeric, peeled and sliced, or 1 ½ teaspoons ground turmeric
1 in (2 ½ cm) fresh ginger, peeled and sliced
4 cloves garlic, peeled
1 tablespoon shaved palm sugar or dark brown sugar

Cooking Directions:

1. Make the Spice Paste by grinding all the ingredients to a smooth paste in a mortar or blender, adding a little coconut milk if necessary to keep the mixture turning.
2. Bring the coconut milk to aboil in saucepan. Add the Spice Paste, cloves, tempeh and tapioca leaves or spinach and bring to a boil again. Reduce the heat to low and simmer uncovered, until the vegetables are tender and the sauce has thickened, 7 to 10 minutes. Season with the salt and garnish with freshly sliced spring onion and chili.