Cambodian Amok Tempeh: A Vegan Delight for Your Taste Buds

Allergens

Contains no common allergens unless specified.

Ingredients

• 200g tempeh, cubed
• 1 tbsp vegetable oil
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup coconut milk
• 1/2 cup unsweetened almond milk
• 1/4 cup lemongrass, finely chopped
• 1/4 cup kaffir lime leaves, roughly chopped
• 1 tbsp tamarind paste
• 1 tbsp soy sauce (or tamari for a gluten
• free version)
• 1 tbsp palm sugar
• Salt to taste
• Black pepper to taste

Instructions

1. In a pan, heat the vegetable oil and sauté the onion until translucent. Add garlic and cook for another minute. Add tempeh cubes and cook until they develop a light golden crust. Stir in coconut milk, almond milk, lemongrass, kaffir lime leaves, tamarind paste, soy sauce, palm sugar, salt, and black pepper. Let it simmer for about 10 minutes or until the tempeh is cooked through and the sauce has thickened slightly. Remove from heat and let it cool down before transferring to a blender. Blend until smooth and creamy.

Chef’s Insight

The balance of spices and coconut cream in this dish is what makes it truly memorable. Experiment with different spice levels to suit your taste buds.

Notes

Serve this dish warm for the best experience. Reheat gently if needed.