Tempeh Satay

Are you bored with regular tempeh dishes? Are you confused as to what else the tempeh rich in calcium and phosphorus would be processed? If, previously, you'd been presented the recipe of how to make tempeh nuggets, this time, it's made into satay.

This cooking is low-fat because the process is with roasting. Be careful for people with uric acid; don't be too much in eating tempeh.


250 g of tempeh cut into 3x4 cm
2 bay leaves
2 kaffir lime leaves
125 ml of thick coconut milk
100 g of palm sugar
1 tsp of tamarind
2 vertebrae of galangal

Mashed seasoning:

4 red onions
2 cloves of garlic
1 tsp of coriander
½ tsp of shrimp paste

How to make:

Saute the mashed seasoning.
Enter the coconut milk, palm sugar, tamarind, bay leaves, lime leaves, galangal, and salt.
Taste it.
Enter tempeh and reduce heat.
Cook until almost crispy.
Prick three pieces of tempeh to skewer and bake until slightly dry while smeared with the remaining seasoning.
Serve with chili sauce.

For 10 sticks.

Nutrition facts per stick:

Calorie: 76 kcal
Protein: 3.7 g
Fat: 2.1 g
Carbohydrate: 11.7 g
Fiber: 0.37 g

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