Sundanese-style Vegemite Tempeh

Ingredients

In this Sundanese adaptation, the original Vegemite is used as a key ingredient to infuse the tempeh with its distinctive umami flavor. The addition of Sundanese spices and the use of tempeh, a traditional Indonesian ingredient, give this dish a unique twist and make it suitable for Sundanese cuisine. We alse have the original recipe for Vegemite, so you can check it out.

• 250g (8.8 oz) tempeh, sliced into thin strips 250g (8.8 oz) tempeh, sliced into thin strips
• 2 tablespoons Vegemite 2 tablespoons Vegemite
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon palm sugar, grated 1 tablespoon palm sugar, grated
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Fresh cucumber and tomato slices, for serving Fresh cucumber and tomato slices, for serving
• Steamed rice, for serving Steamed rice, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 15g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine Vegemite, soy sauce, palm sugar, minced garlic, ground coriander, and ground turmeric. Mix well to form a marinade.
2. 2.
   Add the tempeh strips to the marinade and toss until they are evenly coated. Allow the tempeh to marinate for at least 30 minutes.
3. 3.
   Heat vegetable oil in a pan over medium heat. Add the marinated tempeh strips and cook for 3-4 minutes on each side, or until they turn golden brown and crispy.
4. 4.
   Remove the tempeh from the pan and drain on a paper towel to remove excess oil.
5. 5.
   Serve the Sundanese-style Vegemite tempeh with steamed rice and fresh cucumber and tomato slices.

Treat your ingredients with care...

• Tempeh — Make sure to slice the tempeh into thin strips to ensure even cooking and maximum absorption of the marinade.

Tips & Tricks

• For a spicier kick, add a small amount of chopped chili to the marinade.
• If you prefer a sweeter flavor, increase the amount of palm sugar in the marinade.
• Serve the tempeh with a squeeze of fresh lime juice for an extra burst of tanginess.
• Experiment with different types of rice, such as jasmine or brown rice, to add variety to your meal.
• Leftover tempeh can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Sundanese-style Vegemite tempeh alongside steamed rice and fresh cucumber and tomato slices. Garnish with a sprinkle of chopped cilantro or fried shallots for added flavor and visual appeal.

Presentation advice

Arrange the tempeh strips on a plate, placing them in a neat stack or fanned out for an attractive presentation. Place the steamed rice in a separate bowl or on a plate, and arrange the cucumber and tomato slices around the tempeh. Drizzle any remaining marinade over the tempeh for an extra touch of flavor.