Spicy Eggplant and Tempeh Stir-Fry
Ingredients
- 2 green eggplants
- 1 block tempeh
- 1 liter coconut milk
- 10 red bird's eye chilies (sliced)
- 3 bay leaves
- 3 cm galangal
- Palm sugar to taste
- Salt to taste
- Optional: bouillon powder
- Oil for sautéing
Ground spices
- 4 cloves garlic
- 7 shallots
- 3 roasted candlenuts
- 10 curly red chilies
Preparation
Sauté the ground spices, bay leaves, and galangal until fully cooked.
Add a little water, then add sliced chilies, tempeh, and eggplant and stir briefly.
Add coconut milk, palm sugar, salt, and bouillon powder, and stir gently to prevent the coconut milk from separating.
Taste and adjust seasoning to preference, then reduce heat and cook until the coconut milk is absorbed and the dish is done.
Notes
Addition of sliced bird's eye chilies is optional and can be reduced or increased to taste. Eggplant tastes better when spicier, in my opinion.
