In this edition of Raw With Chef Yin, we explore a classic Malay dish from the state of Negeri Sembilan. Masak Lemak Cili Api is something I’ve always loved — the heat from the tiny chillies, the creaminess from the coconut milk and that signature aroma from the turmeric makes it extremely tantalising.
Do be warned that this Masak Lemak Cili Api is a fiery dish! I’ve also veganised it, so we’re using tempeh as a meat substitute instead of the usual chicken. While tempeh is technically not raw as the beans will need to be cooked in the tempeh making process, the rest of the ingredients are raw and we’re using raw food techniques to prepare it, including blending and dehydration. No hot stoves required in this recipe, only hot chillies are mandatory!
Recipe: Tempeh Masak Lemak Cili Api
Vegan, Almost Raw
- 200 gm organic tempeh or homemade tempeh
- Organic salt to taste
Ingredients A :
- 1 turmeric leaf, middle vein removed and finely sliced
- 2 stalks of lemongrass, thinly sliced
- 3 kaffir lime leaves, finely sliced
- 1 inch fresh turmeric root, grated
- 1 cup of freshly squeezed coconut milk (santan)
- 1 piece of asam gelugor, sliced
- 2 shallots, sliced
- 10 red bird’s eye chillies, sliced
- 2 cloves garlic, minced
Garnish: 2 cloves garlic, minced
1. Slice tempeh into strips. Length around 1 inch, thickness around ¼ inch.
2. Place ingredients A into a blender and blend till smooth. Strain mixture and mixture into a glass bowl.
3. Add tempeh slices and Ingredients B into the bowl and mix till well coated. Season with organic salt.
4. Place bowl of tempeh in a food dehydrator at 45 degrees Celsius for 1 hour.
5. Garnish with slices of kaffir lime leaf and serve.