Kam Heong Tempeh

Name: Kam Heong Tempeh
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Malaysian
Ingredients: 1 packet Angie's Organic Chickpea Tempeh (200g); 10 cloves shallots, chopped; 5 cloves garlic, chopped; 2 large stalks curry leaves; 2 bird’s eye chili, chopped; 2 tbsp olive oil; 3 tbsp vegetarian oyster sauce; 2 tbsp light soy sauce; 2 tbsp curry powder; 0.5 tsp dark soy sauce; 1 tsp sugar

March 26, 2022 Angie's Tempeh

[[ recipeID=recipe-9l06hy909, title=Kam Heong Tempeh ]]

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Kam Heong Tempeh

“Kam Heong” is a signature Malaysian stir-fry style that is renowned for the fragrance imparted during the cooking process, hence the Cantonese term “Kam Heong (金香)”, which means “Golden Fragrance”. This one-of-a-kind style of stir-frying incorporates ingredients from Malay, Chinese, and Indian cooking to produce one of the most mouth-watering dish.

Servings: 4

Keywords: Chickpea Tempeh

Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins

Ingredients

Instructions

Ingredients

1 packet Angie's Organic Chickpea Tempeh (200g)
10 cloves shallots, chopped
5 cloves garlic, chopped
2 large stalks curry leaves
2 bird’s eye chili, chopped
2 tbsp olive oil

For sauce

3 tbsp vegetarian oyster sauce
2 tbsp light soy sauce
2 tbsp curry powder
½ tsp dark soy sauce
1 tsp sugar

Instructions

In a small bowl, add all sauce ingredients in it. Mix well. Set aside.
Slice Angie's Organic Chickpea Tempeh into 1.5inch length. Heat oil in pan and panfry tempeh till crispy.
Heat oil in pan. Fry shallots and garlic till fragrant, about 3 minutes.
Add curry leaves and bird’s eye chili and continue to fry for another 2 minutes.
Add tempeh and mix well on high heat till all tempeh are coated with sauce.
Remove from heat and serve with a bowl of hot steamed rice.

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