Tempeh Satay


4 pkt tempeh, cut into 1” cubes
125g grated coconut
2 tsp turmeric powder
1 tsp cayenne or chilli powder
2” knob fresh young ginger
2 tbsp honey
Salt to taste

250g chunky peanut butter
2 stalks lemongrass
4 shallots
1 red chilli
100ml water
Salt and sugar to taste
100g plain yoghurt


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.

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