Tempeh Me Goreng テンペ・ミーゴレンー
Deep fried tempeh in sweet soy sauce テンペ揚げケチャップマニス和え
This was the recipe that introduced me to the wonderful world of tempeh and started the seed that would eventually lead to us starting Pura Tempeh Co.
これは、私があらゆる可能性を秘めた素晴らしい「テンペ」と出会い、後に「ピュラ・テンペ」を設立するきっかけとなったレシピです。
After a particularly long 5 month Hokkaido winter, and in dire need of some sun, Emily and I took a trip to Indonesia in 2016. Whilst there we enrolled at a cooking class in Ubud run by the indomitable Puspa, an Indonesian matriarch with a booming voice that we often still affectionately mimic whilst cooking in our tiny Niseko kitchen.
As we stood in Puspa's kitchen, she laid a block of this most Indonesian of produce in front of each of us and taught us how to cut and prepare it for frying. One of the greatest things about traveling are those moments where you encounter things so utterly new to you that you feel like an explorer of old. This trip had already contained many firsts for us: our first time crossing the equator, our first night spent in a treehouse suspended above the jungle, our first time in that particular biome and where we were startled awake by the piercing alien screams of the teeniest tiniest lizards. For me, handling that block of nutty soy beans woven in a brilliant white mat of mycelium joined that list of firsts.
After eating the end result of this recipe, we looked at each other and immediately asked the same question - how do we make this back home? Below is the recipe and if any of you are traveling to Bali and Ubud we heartily recommend Puspa's cooking class which can be found at www.paon-Bali.com
作り方（４〜６人前）
Serves 4-6
Ingredients
材料
2 packets of Pura Tempeh
ピュラ・テンペ ２パック（200gx2)
10 red chilies
鷹の爪 １０本
ケチャップマニス 大さじ５
ケチャップマニスは、インドネシアの甘い調理用ソース。色は黒で粘性が高く、インドネシア料理に多用されています。
4 shallots
エシャロット ４個
8 cloves of garlic
にんにく ８欠片
1 spring onion
ねぎ １束
5 Kaffir lime leaves
カフィアライムの葉 ５枚
1/4 litre coconut oil for frying
ココナッツオイル ¼ ℓ （テンペを揚げる時に使います）
Instructions 作り方
1. Slice tempeh into thin strips. Bring coconut oil to boil in a large pan, add the tempeh and fry until golden brown and then set aside
テンペを薄く、縞状にスライスします。大きな鍋にココナッツオイルを入れて温めます。
薄くスライスしたテンペを入れ、きつね色になるまで揚がったら、鍋から出しておきます。
2. Slice the red chilies and deseed. Slice the garlic, shallots and spring onion thinly, keeping the sizes the same to cook evenly. Fry in 3 tablespoons of coconut oil until lightly browned.
鷹の爪を薄く切って、中の種を取り出します。
にんにく、エシャロット、ねぎを同じくらい薄切りにし、均等に熱が回るようにします。
大さじ３のココナッツオイルで、ほんのり茶色くなるまで炒めます。
3. Add the tempeh to this pan and mix with the garlic, chili and shallots. Remove the central spine of the lime leaves, roughly chop and add to the pan. Sauté together on a medium heat. Coat well in Kecap manis, turn the heat down and warm through
にんにく、鷹の爪、エシャロット、ネギを炒めたフライパンの中に、揚げたテンペを入れて混ぜます。カフィアライムの葉の硬い芯の部分を取り除き、手でちぎって混ぜます。
中火で炒めた後、ケチャップマニスを加えてよく混ぜます。弱火にして味をしみこませたら火を止めます。
4. Serve hot as a main course
熱いうちにメイン料理として召し上がれ！