01 May 201612 July 2019

VIETNAMESE SALAD WITH GERANIUM, TEMPEH AND SATAY SAUCE

If you need a small escape from the Polish traditional table Mickey Rotten proposes today tempeh with satay and the hero of the month, cucumber. Instead of fresh mint you can add geranium, which you probably can find when you visit your grandmother. Light, fresh, invigorating!

Ingredients:

Dressing:

45 g of light soy sauce type kikoman

60 g lime juice

30 g of water

1/2 small finely chopped chili

40g sugar

1 clove mashed garlic

1 large cucumber

a handful of chopped geranium leaves

Satay sauce:

50 g roasted peanuts

1 clove garlic

1/2 teaspoon curry powder

1/4 teaspoon cumin powder

1/4 teaspoon coriander powder

1 tablespoon palm sugar / brown

1 tablespoon light soy sauce

125 ml coconut milk

200g tempeh / tofu

1 tablespoon coconut oil

1 tablespoon chopped roasted peanuts

Mix the ingredients of the satay sauce until smooth. Cut tempeh or tofu into thick stripes, spike them on a long toothpick and thoroughly cover with the prepared sauce. Marinate them for 10-20 minutes and then fry on a grill pan in hot coconut oil.

Mix together all dressing ingredients. Wash a cucumber, cut into very thin strips and throw out the seeds. Mix it with the dressing and after a minute take out and put on a plate next to the grilled tempeh. Sprinkle everything with geranium leaves and chopped nuts.