Let’s make a dairy free chocolate spread with cempedak seeds! Re sharing one of my most popular recipes 🫶🏻🙏🏻🥰 Ingredients: * 2 cup cempedak seeds approx 240 grams * ½ cup cacao or cocoa powder * ⅓ cup coconut sugar * ¼ cup maple syrup * 1½ to 2 cup coconut milk OR a tasteless oil. Using oil will mean that the spread will last a lot longer! * ¼ teaspoon salt You can find the full recipe by clicking the link in my bio or go straight here: https://simplegreensoul.com/chocolate-spread-cempedak-seeds/ Enjoy!! ✨ #cempedak #indonesianrecipe #malaysianrecipe

Last year I shared my Petai sandwich and it really shocked me how many people saw that recipe 😅 After almost a year and continuing to learn and improve my cooking, I have decided to re create this sandwich but an upgraded version! Todays version is still a petai sandwich but I’ve combined the classic flavours of a sambal petai with fresh focaccia, avocado and crispy garlic and shallots. Focaccia recipe: 4 cups flour 2 tsp salt 2 tsp yeast 2 cups water Mix dry ingredients together and slowly add water whilst stirring. Keep mixing until a dough forms. Knead dough with hands and pour coconut oil to cover completely to stop drying out. Cover and refrigerate overnight night. Remove the next day and add to a baking dish with coconut oil. Let it rest for 20 minutes. Bake for 25 minutes when ready. Sambal ingredients: * 50 grams dried chilli * 7 shallots * 5 garlic cloves * 30 grams fresh ginger * 3 fresh red chilli's, deseeded * 3 lime leaves * 2 lemongrass stalk, bruised * 2 tbsp coconut sugar * 1 tbsp tamarind juice * 1/4 cup of oil * 2 tbsp oil for frying * Water for cooking For the sandwich: - Avocado - Crispy garlic and shallots for topping - Salt for taste - 1/2 cup peeled and cleaned Petai Enjoy!! 🤩🙌🏻 #petai #petaisandwich

1 Pot Petai Pasta!! Today we are making a one pot pasta with stink bean. This is actually a great recipe for someone loves stink bean but doesn’t want to smell so much! Why? Because starchiness of the pasta water makes it a creamy sauce! This sauce is the aroma of the bean as well as the sambal, tomato and garlic flavours. You can even skip the beans when serving and it will still have that delicious petai aroma 👌👌 Ingredients 1/3 cup petai (sliced in half and check for worms, cleaned if necessary) 1 packet spaghetti (340 grams) 6 tomatoes, diced (585 grams) 12 shallots, finely diced 4 garlic cloves, crushed 1/2 cup sambal 4 cups water 1 tsp salt for taste 1 tbsp crispy fried shallots for topping (I forgot to add this in my video but it is highly recommend to top with crispy fried shallots!) 1 tbsp oil for frying Heat oil in a large saucepan. Fry the garlic and shallots until fragrant. Add the sambal and petai and continue to mix and cook for another minute. Add tomatoes and cook for another 2 minutes. Add the spaghetti and pour in the water. Bring to a boil and continue to boil until all of the water evaporates and the pasta is cooked. Continuously turn the pasta whilst cooking to ensure even cooking. Serve with fried garlic and shallots on top. Enjoy!! #petai #stinkbean #malaysianrecipes #indonesianrecipes

If you were trying tempeh for the first time and I wanted you to like it, this is what I would make for you! ✨CRISPY TEMPEH FINGERS ✨ with a spicy dipping sauce 🌶️😋 - 2 block tempeh - 1/2 cup flour - 1/4 cup rice flour - 1 tsp coriander powder - 1/4 tsp ground white pepper - 1 tsp salt - Water (about 1/2 cup) - Oil for frying Mix dry ingredients together and then slowly add the water and whisk until combined well. Add more or less water to make the batter more thin / thicker. Heat oil in a wok or pan for shallow frying. Slice the tempeh into fingers and dip in the batter. Shallow fry for about 2 minutes, flipping if needed. Dipping sauce - 1/3 cup kicap manis - 1 Birds Eye chilli - 2 garlic cloves - Juice of 1 lime Add all of the dipping sauce ingredients to a blender and blend smooth. Enjoy!! #tempe #indonesianrecipe #tempehrecipe

How I like to make a less oily sambal! I know that most will probably hate this 😂 but personally, I prefer my meals with less oil and the flavour is still there! I’m making a Malaysian style sambal that you can find the recipe in my recent videos. What do you think, would you try making sambal like this? #sambal #sambalrecipe #malaysianrecipes

Today I’m re sharing a classic tempe dish… Spicy Sambal Tempe ✨🫶 🌶️ 200 grams tempe(h) 🌶️ 4 large red chilli’s 🌶️ 3 garlic cloves 🌶️ 3 shallots 🌶️ 1 tbsp kicap manis Slice the red chilli’s and finely chop the garlic cloves and shallots. Heat 1 tbsp of oil in a fry pan and sauté the chilli’s, garlic and shallots until fragrant. Transfer to a mortar and pestle and grind. Shallow fry the tempe(h) and then also add to the mortar and pestle and grind. Serve with fresh basil and warm rice. Enjoy!! #tempe #sambaltempe #indonesianrecipe

Let’s make a 2 ingredient chocolate mousse cake with just papaya and dark chocolate!! This cake honestly turned out so good!! A few things to note before you try: - the papayas in Malaysia right now are super fresh and sweeter than usual (perfect for this cake!) - the higher quality dark chocolate you use the better this cake will taste. HOWEVER, I actually used the cheaper type (cooking chocolate from baking shop) and it was still really good!! - If your papaya is a little tasteless with little to no sweetness, you might want to add a little bit of maple syrup to sweeten it Ingredients - 1 large ripe papaya (1800 grams of flesh with seeds and skin removed) - 1.5 cup dark chocolate chips (270 grams) Melt the dark chocolate, blend smooth with the papaya and pour into a greased spring pan (use baking paper on the bottom for easy removal). Refrigerate overnight and serve the next day! Dust with a little cocoa for presentation. I know I keep saying it, but it’s good! If you try it you won’t regret it 😁 Enjoy!! 🥰 #papaya #2ingredientsrecipe #2ingredientcake

Let’s make another tempe(h) recipe!! Tempe Ponggol 🫶❤️ Ingredients for chilli sauce - 7 shallots - 3 cloves garlic - 4 candlenuts - 2 cm galangal - 6 large red chilli’s (you can add small red chilli’s too for extra spice, but for me I don’t add any extra because the big chilli’s are spicy enough 😅) - water for blending Ingredients - 1 block tempeh, cut into cubes - 2 tomatoes (diced) - 2 shallots - 1 garlic clove, crushed - 1 large red chilli (you can add additional small ones if you want!) - 2 lime leaves - 2 bay leaves - 1 cm galangal - 3 tbsp kicap manis - 1/2 tsp salt - 1 tsp seasoning - 1/4 tsp black pepper - Oil for spraying tempeh + 1 to 2 tbsp oil for the pan frying - Water for cooking (keep about 1 cup handy and add tiny amounts as needed) Spray to the tempeh with oil and air fry for 10 to 15 minutes (can also be deep fried or shallow fried in a pan). Blend all of the chilli sauce ingredients smooth. Finely chop the remaining shallots, crush the garlic, and slice the chilli’s and add to a heated pan with oil and pan fry with the lime leaves, bay leaves, and galangal until fragrant. Add the chilli sauce and diced tomatoes and continue to stir on medium heat until it is slightly reduced (about 5 minutes). Add the tempeh and any additional water as needed. Continue to stir and cook on medium heat for about another 5 minutes, until the sauce becomes thick. Add water and reduce as needed throughout cooking. I hope you enjoy my tempe ponggol! 🫶🙏🏻✨#indonesia #tempe #tempeponggol #tempehrecipes #indonesiarecipes

2 years ago I was lucky enough to go on a scuba diving trip in North Sulawesi (not far from Manado). As soon as we arrived we were really hungry but it was outside of eating hours so we got food from the local village on Bunaken island. I didn’t know what the dish was but as soon as I tried it I was OBSESSED 😍 I was pretty new to Asian food and especially Indonesian food so although I tried to find out the name of the dish, I never could. And then recently, a creator friend of mine @tamtamvv shared the recipe and I was like OH MY that’s it!! I was even more surprised to learn that my favourite Indonesian dish was rated in the top 4 worst South East Asian dishes by TasteAtlas 😂 Well it’s safe to say that I couldn’t disagree more! This bubur from manado is a delicious hearty dish made with rice, lemongrass, sweet potato, pumpkin, corn, and fresh spinach leaves. Make sure to serve with lots of sambal too!! It’s so tasty and I can feel it nourishing my body when I eat it 🌱✨🥰 Ingredients 1 cup white rice 10 cups veggie or chicken stock 1 tsp salt 1 stalk lemongrass (bruised) 1 corn cob 2 cup peeled and diced sweet potato 2 cup peeled and diced pumpkin 4 cup spinach leaves Sambal for serving Add stock, salt, lemongrass and rice to a large pot and bring to a boil and reduce to a simmer. After 20 minutes add the sweet potato. After 10 minutes add the sweet potato. In the last 5 minutes add the corn. Add more water if the bubur becomes too thick. It will also become thicker once left to rest. Stir in the spinach leaves after turning off the heat and they will wilt. Add more hot stock or water to create more watery burbur when serving. Serve with plenty of sambal on top. Enjoy!! ✨ #northsulawesi #indonesiafood #manadofood #bubur

Tamarind + Vegetable Soup Ingredients: 1 corn cob Long beans 1 tbsp tamarind paste (made into juice) 1 tbsp palm sugar 1 tsp salt Spices 2 inch galangal 3 shallots 3 red chilli’s 3 cloves garlic 3 candlenuts 1 tbsp oil Add all spices except the galangal to a food processor and blitz. Sauté in a pan with oil until fragrant and set aside. Bring 1.5 litres of water to boil. Add all ingredients except the beans and reduce to a simmer. Cook for 30 minutes. Add the beans for the last 5 minutes of cooking. Enjoy!! #sayurasem #indonesianrecipes #indonesianfood

Let’s make Gado Gado! The best part about this salad is the dressing for sure! Salad dressing: 1/2 cup peanut butter 1/4 cup coconut milk 1 lime (juice extracted) 1 tbsp kicap manis 2 tsp tamarind juice 1 garlic clove 3 birds eye red chilli’s 1/4 cup water (or more as needed to blend) 1/4 tsp salt Fry the garlic and chilli’s for a few minutes in oil. Add all ingredients to a blender and blend smooth. Add more coconut milk if it’s too spicy for you. Salad ingredients: - Steamed long beans - Steamed spinach - Rice cubes or boiled potato - Fried tempeh + fried tofu - Bean sprouts - Boiled egg Add as much or little of the above ingredients as per your preferences and drizzle with the salad dressing. Enjoy!! #gadogado #indonesianrecipe #indonesianfood

Green Chilli Curry 🌶️🌱 This green chilli curry / soup with tempeh is easily one of my favourite tempeh dishes yet!! So tasty 🥰 Ingredients 1 block tempeh (275 grams) 3 garlic cloves 5 shallots 5 green chilli’s 3 red chilli’s 3cm galangal 3 kafir lime leaves 2 bay leaves 1 lemongrass stalk 1 cup (250ml) coconut milk 2 tsp salt 2 tsp seasoning 1 tsp palm sugar 2 tbsp coconut oil for cooking Instructions Slice tempeh into small cubes pieces. Cut the green chilli’s diagonally. Peel the garlic cloves and shallots and crush with a mortar and pestle or food processor. Cut the red chilli’s in half. Bruise the lemongrass stalk. Remove the skin of the galangal and cut in half. Heat cooking oil in a pan and sautee the shallots and garlic until fragrant. Add the green chilli’s, red chilli’s, galangal, lemongrass, lime leaves, and curry leaves and continue to cook on medium to low heat for 1 minutes. Add the tempeh and continue to cook for another few minutes, continuously stirring. Add the water and bring to a boil. Reduce to a simmer and add the coconut milk, bring to a simmer and reduce the heat. Continue to cook until the soup changes to a light green colour (5 to 10 minutes). Turn off the heat and immediately stir in the salt, sugar, and seasoning. Enjoy on its own as soup or with some warm rice 🫶🥰 #indonesianrecipe #tempeh #tempehrecipes

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