Smoked BBQ Sambal Tempeh

Daniel
Aug 14, 2021
3 min read

Updated: May 22

This recipe is featured in my ECookbook:

BBQ Sambal Stingray is an iconic Singapore dish and I was supposed to share this recipe on the 9th of August to celebrate Singapore's 56th independence. The fact of the matter is, I wasn't happy with my 1st attempt.

It felt rushed, tasted pretty blend and I couldn't bring myself to share that recipe with you lovely people. Besides, our national day celebration is postponed to 21st August (what an excuse eh?)

That's an epic fail...

Eventually, I decided to sit down and take the time to craft this recipe thoroughly, rather than just slapped the tempeh with some sambal, smoked it and called it BBQ Sambal Tempeh.

Speaking of which, you must be wondering why tempeh and not stingray. Seaspiracy happened and if you have not watched the documentary on Netflix, I suggest you do. We are doing more harm and damage to this planet than we can possibly fathom.

Plant-based food doesn't have to be boring, we just need to treat them the same way as we cook our meat.

I figured that most of you lovely might not have a backyard or a stovetop smoker, so I introduced liquid smoke into the brine as well as the glaze. All you need to do is allow the oven to do its job. I know that it is a long list of ingredients. But, once you prepped them, it is just brinning, glazing, sprinkling and roasting.

Be sure to use the best quality of tempeh that you can find. It makes all the difference. By any chance, if you are in Singapore, there is no reason why you shouldn't use Angie's tempeh. It is 100% organic and plant-based. I know that banana leaves are pretty scarce in most parts of the world, if you can't get your hands on banana leaves, you can use parchment paper. In closing, I hope you will give this recipe a try.

Ingredients:

(Serve 4)

Tempeh:
Tempeh Preferably Angie's Tempeh, 2 Large Slices (200g Each)
Banana Leaves, 2 Large For Wrapping and 2 Strips For Serving
Brine:
Water, 500g
Liquid Smoke, 6g
Sea Salt, 26g
Spice Rub:
Mustard Seeds, 3/4 TBSP
White Peppercorns, 1/2 TBSP
Cumin Seeds, 1/2 TBSP
Onion Powder, 1/2 TBSP
Garlic Powder, 1/2 TBSP
Gula Melaka, 40g
Sambal Glaze:
Molasses, 25g
Liquid Smoke, 13g
Soy Sauce, 7g
Sambal Homemade, 2 TBSP (Adjust To Preference)
Garnishes:
Pickled Cucumbers & Onions Homemade, For Garnishing
Dried Coriander, For Garnishing

Equipment:

Cast Iron Skillet
Oven
Spice Grinder

Directions:

Please visit my "How To Make Sambal" page for the recipe.
Please visit my "How To Pickle Almost Anything" page for the recipe.
Prepare the Tempeh
Use high-quality tempeh (e.g., Angie’s 100% organic plant-based tempeh).
Wash banana leaves and pat dry.
Toast leaves lightly over open flame to release aroma. Set aside.
Make the Brine
In a large bowl, mix all brine ingredients until salt dissolves.
Divide into two bowls to keep tempeh submerged.
Add tempeh to each bowl, cover, and refrigerate for at least 24 hours.
Make the Spice Rub
Toast mustard seeds, white peppercorns, and cumin in a skillet until aromatic.
Blitz in a spice grinder to a fine powder.
Add onion powder, garlic powder, and gula melaka. Blitz again until uniform.
Make the Glaze
Mix all glaze ingredients until smooth and well combined.
Steam and Roast the Tempeh
Preheat oven to 205°C (400°F).
Steam the tempeh in the brine for 10 minutes. Let cool slightly.
Lay banana leaves over parchment paper.
Place steamed tempeh on banana leaves.
Brush generously with glaze and dust with spice rub (reserve ¼ for later). Coat both sides.
Wrap tightly with banana leaves and parchment paper.
Transfer to a baking tray and bake for 10 minutes.
Finish Roasting
Unwrap carefully (it’s hot!), brush with more glaze, and dust with remaining spice rub.
Return to oven uncovered and bake for 5–10 more minutes, until glaze is sticky and nearly dried.
To Serve
Plate with fresh banana leaves.
Garnish with pickled cucumbers, onions, and a sprinkle of dried coriander.
Serve immediately.