Sweet Soy Tempeh (Tempe Manis)

If roasting your own peanuts, preheat the oven to 200°C/180°C fan/gas 6, scatter the peanuts over a baking tray and bake for 5–10 minutes or until golden, shaking the tray during cooking so they roast evenly. Set aside.

Heat first quantitiy of oil with a large pinch of salt in a frying pan over a high heat. When the oil is shimmering, add half the tempeh and fry until golden, about 3–4 minutes, then drain on a tray lined with paper towels. Repeat with the remaining tempeh, adding a little more oil if necessary. Alternatively, if you prefer to grill your tempeh, brush it with a mixture of equal parts oil and kecap manis and place it under the grill on a high heat for 3–4 minutes each side.

Heat second quantity of oil in a frying pan over a medium heat. Fry the shallots, garlic and chillies with the lemongrass, kaffir lime leaves and ginger or galangal until fragrant and softened. Increase the heat to high, add third quantity of oil and cook the mangetout for 1 minute. Add the fried tempeh and roasted peanuts, stirring them continuously. Finally, add the kecap manis and sugar and water mix to the pan, stirring until it is caramelised and clinging to the ingredients. Season with salt. Remove the lemongrass stalk and slices of ginger or galangal, then serve immediately.

Note: Tempe Manis lasts for up to 3 days in the fridge.