2 cups string/snake beans
2 cups bean sprouts
2 cups any Asian green (Bok Choy, Choy sum etc)
1 carrot, julienned
1 zucchini, cut into half moons
½ block tempeh sliced into 1cm slices
1 tbls tamari
1 tbls rice bran oil
4 cloves garlic
4 eschallots (pink onions)
2 large red chillies, halved seeded and sliced
1 tbls fresh turmeric, grated
1 tsp belanchan (dried shrimp paste), optional or use 1 tbls fish sauce
2 kaffir lime leaves, finely sliced
1½ cups organic roasted peanuts with the skin on
½ cup tamarind pulp
Season with sea salt or fish sauce
2 eggs, hard boiled and quartered
½ cup Thai basil leaves
Steam or blanch your veggies separately until just tender. Drain. Set aside. Marinate the tempeh slices in the tamari and set aside.
For the sauce, heat the oil in a heavy based pan then add the garlic, eschallots, chillies and turmeric until fragrant. Put this mixture in a mortar and pestle (or food processor) and add the prawn paste, lime leaves and 1 cup peanuts. Pound to a coarse paste gradually adding the tamarind pulp and enough warm water to make a paste the consistency of peanut sauce. Taste for seasoning. Add sea salt or fish sauce if you like.
Grill, or pan-fry your tempeh (in a little oil) until golden. Drain on absorbent paper if your fried it.
To serve, place half the veggies on each plate, then add enough sauce to cover, but not drown. Top with the tempeh, eggs and the rest of the peanuts. Finish with basil leaves.