Recipe Ingredient
- 1 packet fermented soya bean cake (tempe), cut into 2cm cubes
- 150g bittergourd
- 100g small prawns, shelled
- 1 tomato, cut into wedges
- 1 red chilli seeded and cut into wedges
- 1 green chilli
- 4-5 tbsp oil
- 1 stalk lemon grass, smashed
- 1cm piece galangal
- 25g tamarind pulp
- 200ml thin coconut milk
- 2 tbsp thick coconut milk
- Seasoning
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 tbsp light soya sauce
- Spice ingredients (ground)
- 12 red chillies, sliced
- 3 dried chillies, soaked
- 4 cloves garlic
- 6 shallots
- 1/2 tsp turmeric powder
- 1/2 tsp belacan stock granules
Instructions
- Cut bittergourd into half lengthwise and with a sharp edged spoon scrap out the red seeds and cottony pith until no trace of white is left inside the gourd halves. Slice gourd into cubes. Soak the slices in salted water for 5-6 minutes. Rinse the gourd and drain well.
- Heat enough oil in a wok and deep-fry tempe slices until lightly golden. Drain from oil. Leave 4-5 tablespoons oil in the wok and sauté ground spice ingredients, lemon grass and galangal until fragrant.
- Mix tamarind pulp with the thin coconut milk and strain the mixture into the wok. Bring to a boil.
- Add in the bittergourd, fried tempe and prawns. Stir until cooked before adding chillies and tomato. Pour in the thick coconut milk and finally add seasoning to taste. Dish out and serve with hot rice.
