Hello all, it has been awhile since I blog and share recipe with you. Not that I am getting tired of blogging, I just been busy with errands here and there. But, I am hoping that I can come back and share recipe, at least once a month if not more. So, here is my first recipe to share, and I hope you'll like it.
To be honest with you, I was not planning to post this recipe, but when I posted the picture on my Facebook, some of my friends are interested of making it. Just like most Asian cooking I do, I never really measure the ingredients. So I try the best to write it down here. If you do try it, please use the amount given here as a guideline. You can go wild with this spices, except turmeric, and galangal as they tend to get bitter. I also used quite a bit of Thai chilies, but you can completely omit it if you are not that fond of spicy food.As for the tempe (tempeh), you can purchase it at WholeFoods market, but buy the one that made from soybean only.
* I like to use 100% Aroy-D brand for most of my SE Asian cooking. Another good brand alternative is Chaokah, but I am not sure if they have 100% coconut milk. Most of the Chaokah brand I see has been diluted in water, but it still a good coconut milk brand out there.
10 oz fresh chopped kales
16 oz (2 packages) tempe (see note above), cubed
3 shallots, roughly chopped
3 - 5 cloves garlic
1.5 inch fresh turmeric, peeled - chopped (1/2 tsp if using powder turmeric)
1.5 inch fresh ginger, peeled - chopped
2 fresh lemongrass, white part only - chopped
5 red Thai chili (or use 2 red jalapeno for milder taste)
1 tsp dry roasted shrimp paste (belachan)
1 tbs palm sugar
1 tbs fish sauce
2 slices fresh galangal, about 1/8 inch thick (or 1/4 tsp powder)
1 cup 100 % pure coconut milk*
1/2 cup water, or chicken broth
2 - 3 tbs vegetable oil
salt, as needed
handful whole fresh Thai chilies (optional)
3 - 5 kaffir lime leaves
In a food processor add shallots, garlic, fresh turmeric, fresh ginger, lemongrass, red Thai chili or red jalapeno (Fresno) chili, shrimp paste (belachan), and palm sugar. Process to make smooth paste.
In a large pot, heat oil over medium low heat. Add the paste , galangal, and kaffir lie leaves. Fry, stirring continuously until fragrant, about 1 minute. Add tempe, and water, or chicken broth, stir to mix. When water come to a boil, reduce heat to low, then add coconut milk, and whole fresh Thai chilies if using. Add kale, continue to cook just until kale is wilted. Season with salt and fish sauce. Simmer for another 5 minutes, depending on your taste. If you like your kale to be soft, adjust the cooking time. Taste and correct seasoning as needed. Serve with plain steam jasmine rice.