Sate Tempe (Grilled Skewered Tempe)
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients
300g/10 oz tempe, cubed
3 tablespoon kecap manis (sweet soy sauce)
100/ 3.5 oz ml coconut milk
Spices paste
3 red chiles
3 shallots
2 cloves garlic
1 candlenuts
1 teaspoon toasted coriander seeds
2 kaffir lime leaves
Sauce
5 tablespoons kecap manis (sweet soy sauce)
3 shallots
3 chiles
1 tablespoon lime juice
Direction
Pound together all the paste ingredients in a mortar and pestle to form a fine paste.
Heat oil in a pan or wok on medium heat, add spices paste and cook until fragrant or about 3-5 minutes. Add coconut milk, sweet soy sauce and season with salt, stir to combine. Add tempe cube and cook until the liquid absorbed.
Thread tempe onto a bamboo skewers and grill for about 1-2 minutes on each side. Serve warm with the sauce.