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Ingredient
Smoked BBQ Sambal Tempeh
Introduce
Chef :
Daniel LimSmoked BBQ Sambal Tempeh
BBQ Sambal Stingray is an iconic Singapore dish and I was supposed to share this recipe on the 9th of August to celebrate Singapore's 56th independence. The fact of the matter is, I wasn't happy with my 1st attempt. It felt rushed, tasted pretty blend and I couldn't bring myself to share that recipe with you lovely people. Besides, our national day celebration is postponed to 21st August (what an excuse eh?)
Ingredient
Food ration :
4 servingsCooking time :
2 days
500 g
Water,
13 g
Liquid Smoke,
26 g
Sea Salt,
3/4 TBSP
Mustard Seeds,
1/2 TBSP
White Peppercorns,
1/2 TBSP
Cumin Seeds,
1/2 TBSP
Onion Powder,
1/2 TBSP
Garlic Powder,
40 g
Gula Melaka,
25 g
Molasses,
7 g
Soy Sauce,
Cooking instructions
* Step 1
You can check out my previous post on how to make your sambal and pickle almost anything.
* Step 2
Prepare the tempeh.
* Step 3
Prepare the brine.
* Step 4
Prepare the spice rub.
* Step 5
Prepare the glaze.
* Step 6
Once the tempeh is cool enuff to handle, remove the tempeh from the brine and place them onto the banana leaves.
* Step 7
Wrap the tempeh with the banana leaves and parchment paper.
* Step 8
Remove from the oven and transfer onto serving plates with fresh banana leaves.
* Step 9
For the detailed video recipe:
https://youtu.be/9fGaBpZ822Q
Note: if there is a photo you can click to enlarge it
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