Tempeh satay

Name: Tempeh satay
Ingredients: 50 g Ketjap; 80 g Tempeh; 10 g Boemboe babi ketjap; 25 g Rimboe satay marinade; 1 l Coconut milk; 30 g Ginger syrup; 50 g Tom Ka Paste; 1 units.items Red chili; Spring onion

Fried Tempeh satay on banana leaf, cooked in Oriental marinade with tom kha kai-lime espuma. Approximate cost price per person: €1.43.Tempeh lends itself perfectly as a tasty snack. Here it is served as satay on banana leaf, first fried and then cooked in an Oriental marinade, which also serves as a sauce. A light espuma of tom kha kai and lime completes the dish.

Ingredients

50gKetjap

80gTempeh

10gBoemboe babi ketjap

25gRimboe satay marinade

30gGinger syrup

1lCoconut milk

50gTom Ka Paste

1units.itemsRed chili

Spring onion

Preparation

Cut the tempeh into equal pieces as desired, and fry at 180°C until golden brown.
Add the remaining ingredients to a stew pot and bring to a boil.
Add the fried tempeh and let simmer for about 30 minutes.
Store the tempeh in the marinade until use.

Gently heat the coconut cream.
Dissolve the Tom Ka paste in it and strain through a fine sieve.
Let cool completely and fill a siphon with it. Charge the siphon with cartridges and chill until use.
If you want the foam to stay on the plate longer, add Sosa Pro Espuma to the preparation.