200g mild red chilli, roughly chopped (majority of seeds removed)
2 stalks lemongrass, roughly chopped (white part only)
3 shallots, roughly chopped
8 garlic cloves, peeled
Thumb sized piece of ginger, peeled
1/2 tsp tumeric
1 tbsp soy sauce
3 tbsp brown sugar
2 tbsp tamarind paste
150ml veg oil
For the rest
2 tbsp veg oil
1 pack Tempeh Soy & Ginger Marinated Pieces
1 red onion. peeled, quartered and peeled into petals
80g green beans
40g curly kale, roughly chopped
1 pack microwave sticky rice
1 lime, cut into wedges
1 red chilli, finely sliced
Do this stuff
Start by adding all sambal ingredients to a blender and blitz into a paste and then add to a large, non-stick frying pan over a medium heat and cook until the oil starts to separate and mixture starts to darken and thicken, stirring as you go (about 20 minutes). Remove from the pan and pop to one side.
In the pan that you cooked the sambal, add veg oil over a medium heat and tip in marinated Tempeh, frying and stirring for 5-8 mins before adding onion petals and green beans and frying for a further 5 mins, stirring occasionally.
Add 2-4 tbsp of your sambal mixture (depending on how hot you like it- the rest can be jarred for next time) along with 100ml of water and kale and simmer for a further 5 mins. Whilst simmering, heat rice in the microwave as per the package instructions.
Serve alongside your rice, lime wedges and a sprinkle of chilli for a taste of Singapore in the comfort of your own home.