Tempeh Satay

Ingredients

1 small onion, chopped

2 garlic cloves, crushed

2 T ginger root, grated* (4 cm cubed)

2 T lemon juice (1 oz or 30 mls)

1 T soy sauce (0.5 oz or 15 mls)

1 tsp ground coriander (5 mls)

1 tsp ground cumin (5 mls)

1/2 tsp ground turmeric (2-2.5 mls)

1/2 T crushed red pepper (0.25 oz or 7 mls)

2 T peanut or olive oil (30 mls)

1 lb tempeh

PEANUT SAUCE

3/4 cup coconut milk (6 oz or 180 mls)

4 T peanut butter (2 oz or 60 mls)

2 T lemon juice (1 oz or 30 mls)

1 T soy sauce (0.5 oz or 15 mls)

1 T ginger root, grated (2 cm cubed)

1 tsp brown sugar (5 mls)

1/2 tsp ground cumin (2.5 mls)

1/2 tsp ground coriander (2.5 mls)

1-2 dried red chilies, chopped (keep the seeds for heat)

TAMARIND DIP

4 T tamarind paste (2 oz or 60 mls)

1 T soy sauce (0.5 oz or 15 mls)

1 clove of garlic, minced

1 finely chopped green onion (scallion)

1 tsp brown or white sugar, or to taste (about 5 mls)

Http://chocochichi.com/2010/01/15/tempeh-satay/

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