Stir-fry 3 Grain Organic Tempeh with Shrimp in Sambal

I was looking for tempeh for months but seem can't find in any Asian market in NYC or local supermarket.I guess tempeh is not popular among the western people but I was again surprised why major Asian store in NYC doesn't carry tempeh at all..Recently a new Whole Food store open in our neighbour and at last I found tempeh!! Not only regular tempeh but different kind of grain and flavour organic tempeh available there!! I can't really remember when is the first time I tried tempeh but I remember the last time I tried tempeh was at Bali.On our last day of vacation our private tour guide bring us to a Balinese restaurant for dinner.They served us fry tempeh with dipping sauce on the side.At first I thought tempeh must smell like Stinky tofu 臭豆腐 but I was dead wrong.Tempeh is nothing like stinky tofu in fact it's has great health benefit to us.Tempeh is a wonderful, high protein, southeastern Asian treat. Not only does this collaged cake of fermented soybeans have a distinctive nutty taste but its nougatlike texture readily absorbs the different flavorings with which it is cooked. Tempeh is typically made by cooking and dehulling soybeans, inoculating them with a culturing agent (like Rhizopus oligosporus), and then incubating the innoculated product overnight until it forms a solid cake.

Ingredients:

1 pack 3 grain organic tempeh(can use any regular tempeh),slice or cut small
1 pound head on shrimp,washed
3 tbsp sambal-belacan-paste or more if you like spicy(or use sambal olek)
1 tbsp salt
2 tbsp sugar
1 tsp tamarind powder
1/2 cup water or more if you like extra saucy
1 tbsp oil
1 stalk scallion,washed and cut 2 inch




Method:


1:Heat large skillet or wok at medium high heat with oil .Place cut tempeh onto the skillet,fry for 1-2 minutes before add in sambal-belacan-paste and shrimp.
2:Sauteed all ingredients well combine before add in salt,sugar ,tamarind powder and water.Stir-fry for another 5 minutes or until it's cooked.
3:Check the seasoning before remove from heat.Sprinkle cut scallion in before dish out and serve warm with rice or noodles.