How to Make White Coconut Curry with Tempeh Part 1/3

Hello, I’m back. I’m Nancy and tonight, I’m going to show you how to cook a very wonderful soup dish, vegetable soup dish, all vegetarian and it’s got a fantastic ingredient which most of you have not eaten in your life. I only was introduced to this when I was in year four by my mother of course and this is actually soya bean. It’s called tempeh. In the supermarket, you can buy them in packets and it’s called tempeh. It’s an Indonesian word. Now the Chinese have invented soya beans to make tofu and some other countries copied it and Indonesian is the only country, we’re talking about Javanese, the Javanese have invented this ingredient which is fermented soya bean. Normally, they do it in leaves, they wrap it in the leaves and after some time, you find a white culture growing on top but now it’s all done in the lab, the modern way. So you can't see much of the culture but the flavor is there. It’s got a very nutty flavor, high in protein and we will use a little bit of tofu. You can see for yourself, I don’t have to explain things but this one here is lemon grass which I plucked from my garden. You can use two stalks of lemon grass. This is half a cup of yam which is very tasty. It’s a root vegetable and this is sweet potato which is also a root vegetable so I have one, two, three and ginger root vegetable and four is also a root vegetable. I’ll just duck it out from my little plot. It takes years to grow, this one and you get just a little bit but you only need very little. I’ve got a whole plant out, pot plant, forgive me and I’m going to use only this big. Clean up all the dirt. Scrape out all the dirt. You can use further than above this area. The rest is all very flavor some, the rest here is useless. It’s just beautiful. So in this dish, I will need that much or a little bit more, no more. You have to estimate how much to use. If you use too much of everything, this is all powering. So we don’t need that anymore. Put that away. Now I’ll show you something how to get you started first. First have you pot going because it takes time. Get the pot going and as we go along, I will show you the things that I do. Can you see all this? That soy sauce, that’s cabbage, that’s tomatoes, that’s chili. The chili, I just slit it. I have to show you now. Soy sauce, you can look at it. Tofu, you know, this is tempeh, fermented soya bean. For the chili, you can cut off the stem, throw it away and just scrape it in the middle leaving the top intact so it becomes like that in the soup. I’ve used three red chilies, two green chilies. This one here is the – which I’m going to chop in a pounder. If you don’t have a pounder, just use your knife. Candle nuts, if there’s no electricity, you can light one for a candle. Candle nuts, 6 candle nut, give it a good chop or just pound it if you have a pounder. If you don’t have a pounder, you can chop it up. You see I have the Chinese cleaver. As I’ve said before, it has many uses. This cleaver, it can bang, it can chop, here, you can mince here and you can bang here but I have this pounder so I’m using the pounder. Add in my oil now. Olive oil about 1 tablespoon of oil and then what I do is I add in all my root vegetables that I pounded. I will add in my onions next, my ginger, and this lemon grass I want to show you how you prepare it. When you take it from the ground, the leaves you tear it away, you want only the stem or the stalk. In Asia, because this is plentiful, we will just use up to here but in Australia, it’s so expensive so go a bit higher. I’ll fry in the onions. Lemon grass I’m showing you, otherwise, it goes in. Just bash it up. Cooking is fun. Just bash up the end, can you see? And fry. This is a Malaysian dish and the origin would be Balinese. In Malaysia we have Chinese but my grandmother and mother are from -- Balinese that dates back 400 years and they are called the – or – Chinese. So this is one of the – cooking. Fry this and adding one stock cube, vegetarian stock cube, fry till the onions are brown. For those who can eat garlic, you can also add garlic but for those who can't eat onion, omit the onions and add more stock cubes without onions and garlic in it. Simple. So now what I do is I’m going to add in some hot water to make my cooking cook faster. That’s one liter, all in and you will need one and a half liter of water. Bring it to boil to high. I will put it the woody vegetables like my yam. Another word for yam is taro. This one here is the ginger. This is the – or blue ginger the one which I showed you, that’s called blue ginger or – in Malaysia, we call it – or the English name is galangal.