Tempeh saté

Name: tempeh saté
Cook time: 20 min
Total time: 80 min
Yield: 4
Cuisine: Indonesian
Ingredients: 250 g tempeh cake of soy; 10 el ketjapmarinademanis; 5 el peanut oil; 1 tl sambal oelek; 1 lime; 1 Red pepper; 100 g peanut butter; 200 ml coconut milk; 1 toe garlic; 3 el baked onions

Ingredients

Kitchen Stuff

12 satay prickers

Directions

Cut the tempeh into slices of 1 cm thick. Cut the slices into 1 cm pieces.
Put the soy sauce, oil and sambal in a bowl. Squeeze out the lime and add 1 tbsp juice.
Mix the marinade and scoop with the tempeh. Let marinate for 1 hour.
Halve the pepper in the length and remove the seed lists with a sharp knife. Slice the flesh finely.
Put the rest of the soy sauce, the peanut butter and coconut milk in a saucepan and stir until smooth.
Add the red pepper and press the garlic clove above it. Season to taste with lime juice.
Thread the tempeh on the satéprikkers.
Heat the rest of the oil in a large frying pan and fry the tempehsateetjes for 4 min. On medium heat. Times regularly.
Place the satejes on a bowl and pour the satay sauce over it. Sprinkle with the fried onions.