YOU NEED
2 cloves of garlic, peeled and chopped
¼ cup of water
1-2 red bullet chillies
4 tablespoons of organic peanut butter
2 tablespoons of organic tamari or soy sauce
½ teaspoon of tamarind puree
2 teaspoons of pure maple syrup
1 tablespoon of fresh lime juice
Plus another ¼ cup of water
1 x 300gram block of organic tempeh
YOU DO
Put the garlic and a ¼ cup of water in a small pan. Bring it to the boil. Gently simmer the garlic for 5 minutes to get rid of the raw taste. Drain and discard any of the cooking water.
Blend the garlic and the remaining ingredients together (except for the tempeh), until they form a sauce. Put a small amount of sauce aside for dipping when you serve the satays. Keep the rest to use as a marinade.
Slice the tempeh (on the shorter side), into 7 even rectangles. Then slice each rectangle in half lengthways, to make 14 thinner pieces. Carefully skewer each piece of tempeh and lay flat in a plastic container.
Pour the rest of the sauce over the tempeh skewers and turn each skewer over, so that they are coated on both sides. Put them in the fridge and give them time to marinate for at least an hour.
Cook the skewers on a medium heat, in a large non stick fry pan. Allow a couple of minutes on each side, until they are heated through and start to brown.
Serving Suggestion: Serve with sticky rice, chopped cucumber and the dipping sauce. Garnish with crushed peanuts.
Yields: 14 skewers
Time: 20 mins preparation. 1 hour minimum to marinate. 10 minutes cooking time.
Notes: For a smoky and fiery hot flavour, you can use 1 dried chilli instead of 2 fresh chillies. Just remove the seeds and soak the dried chilli in hot water before you blend it with the sauce.
You can purchase tempeh and tamarind paste at select supermarkets and Asian grocers.
The consistency of the satay can vary depending on what brand of peanut butter you use. If it’s a little runny just add a little more peanut butter and if it’s a bit dry, simply add a little water.
