This recipe is best with
Recipe Ingredient
- 4 pkt tempeh, cut into 1-inch cubes
- 125g grated coconut
- 2 tsp turmeric powder
- 1 tsp cayenne or chilli powder
- 2-inch knob fresh young ginger
- 2 tbsp honey
- Salt to taste
- Sauce
- 250g chunky peanut butter
- 2 stalks lemongrass
- 4 shallots
- 1 red chilli
- 100ml water
- Salt and sugar to taste
- 100g plain yoghurt
Instructions
- To marinate the satay, blend all ingredients and marinate tempeh cubes for 30 minutes.
- Skewer the cubes on bamboo sticks and grill over the barbie or in the oven, preheated to 220°C until golden brown.
- For the sauce: In a saucepan, whisk all the sauce ingredients except the yoghurt and gently simmer for 10 minutes. Remove from heat and stir in yoghurt. Serve immediately with satay.
