Vegetarian Ayam Masak Merah
Give your taste buds a vegetarian twist on a Malaysian classic with this rich and flavorful Vegetarian Ayam Masak Merah, featuring succulent tempeh as the star ingredient. This dish is a plant-based adaptation of the beloved chicken-centered Ayam Masak Merah, with tempeh offering a hearty texture that soaks up the spicy, tangy tomato-coconut sauce infused with aromatic lemongrass, lime leaves, and ginger. The bold flavors are balanced with creamy coconut milk and a hint of sweetness, culminating in an irresistible combination of spice and comfort. Perfect for pairing with steamed rice or flatbread, this dish brings authentic Southeast Asian flair to your table in just an hour. Ideal for vegetarians and anyone seeking vibrant flavors, this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 400 grams tempeh
- 3 tablespoons cooking oil
- 1 large, chopped red onion
- 3 minced garlic cloves
- 1 inch, grated ginger
- 1 stalk, crushed lemongrass
- 400 grams canned tomatoes
- 200 milliliters coconut milk
- 3 tablespoons red chili paste
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 1 cup water
- 3 lime leaves
- 1 bunch, chopped coriander leaves
Instructions
Cut the tempeh into bite-sized cubes and set aside.
Heat 2 tablespoons of cooking oil in a large pan over medium heat.
Add the tempeh cubes and fry until golden brown on all sides. Remove from the pan and set aside.
In the same pan, add the remaining tablespoon of oil.
Add the chopped red onion, minced garlic, grated ginger, and crushed lemongrass. Cook until the onion is soft and fragrant, about 5 minutes.
Stir in the chili paste and cook for another 2 minutes, allowing the flavors to meld.
Add the canned tomatoes, breaking them up with a spoon. Cook until the mixture thickens slightly, about 5-7 minutes.
Pour in the coconut milk, soy sauce, sugar, and salt. Stir to combine.
Add the water and the lime leaves, then return the fried tempeh to the pan.
Stir everything together, bring to a gentle simmer, and cook for about 20 minutes, allowing the sauce to thicken and the tempeh to absorb the flavors.
Remove the lemongrass stalk.
Garnish with chopped coriander leaves before serving.
Serve hot with steamed rice or your choice of sides.
Nutrition Facts
Calories |
1673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.6 g | 130% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3886 mg | 169% | |
| Total Carbohydrate | 122.7 g | 45% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 49.9 g | ||
| Protein | 92.2 g | 184% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 681 mg | 52% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 3857 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
