TEDDYTOK

A) INGREDIENTS FOR SWEET FRIED TEMPEH (can also be eaten separately with salads as a protein topping) • For 2 -3 servings • □ 1 packet of tempeh (200g), cut into size of Lego bricks approx 1.25"x 0.5" • □ ¼ tsp of turmeric powder • □ ½ tsp of coriander powder • □ ¾ tbsp of palm sugar or grated Gula Melaka • □ 1 calamansi lime • □ Salt • □ Olive oil spray • □ 2½ tbsp of virgin olive oil • B) INGREDIENTS FOR SPICE PASTE OR 'THE REMPAH' • □ 3/4 cup of shallots, halved (about 8 -12 pcs) •

A. Ingredients for the SPICE PASTE • □ 2 cups of dried chilies, deseeded, presoaked in hot water until plump • □ 1 ½ cups of shallots • □ 1 medium red onion (about 1/3 cup), roughly chopped • □ 5 slices of galangal, approx. 1.5"inch x 1" • □ 3 cloves of garlic • □ □ 1 tbsp of belachan or a slice in a square 1.5"x 1.5", dry toasted until slightly browned • --------------------------------------- • B. Ingredients to cook Sambal Tumis • □ Seasoning: • salt • palm sugar or Gula Melaka, grate first if comes in cylinders or blocks. Tip: Use a veggie peeler or bread knife to scrape •

□ Tom Yum Paste (from Step 2 or bought from store) • □ 200g grass-fed beef slices, marinated in 1 tbsp fish sauce + 1 tsp white pepper • □ ¼ cup of asam water (from 1 tsp tamarind pulp + water) • □ 1 stalk of lemongrass, bruised and cut into 6 • □ 5 small slices of galangal • □ 1½ tbsp of minced garlic • □ ½ cup of sliced shallots • □ 2 bird's eye chilies • □ 1½ cup of diced white button mushrooms • □ 3 cups of chopped Kai lan or Chinese broccoli • □ 4 Kaffir lime leaves • □ 3-4 cups of overnight rice •

□ Nam Prik Pao ingredients: • dried chilies • halved shallots (6–12 pcs) • peeled garlic (15-20 cloves) • dried shrimp • shrimp paste or a slice 2"x 1" • □ 1/2 cup of organic canola oil • □ Seasoning: • date sugar • palm sugar • salt • fish sauce •

□ 2 tbsp of diced galangal • □ 2 lemongrass, finely sliced and only the white bulbous part • □ 3 Kaffir lime leaves, devein and tear roughly • □ 2 bird’s eye chilies • □ 1.5 tbsp of tomato paste • □ 3 tbsp of Nam Prik Pao (Thai chili jam, see my other recipe)