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19 December 2012,21:57 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
40 minutes

Cooking Time :
30 minutes

Preparation Method :

  • To prepare roasted chili paste: finely pound dried chilies, garlic and shallots together, add fermented soybean and pound well. Put aside.
  • To prepare the dressing: combine roasted chili paste, light soy sauce, limejuice and sugar together. Stir until sugar has all dissolved.
  • Cut tempeh into thin slices and grill in the pan until is slightly golden. Put aside.
  • To prepare seasoned hiratake mushrooms: combine light soy sauce and sugar in a sauce dish, stir to dissolve.
  • Dry-fry mushrooms over medium heat until cooked through.
  • Add in light soy sauce mixture and toss well. Remove from thee heat and put aside.
  • In a mixing bowl, put in shredded green mango, lemongrass, shallots and hot chilies.
  • Toss to combine. Add spicy dressing. Seasoned mushrooms and grilled tempeh.
  • Toss to mix well. Add mint leaves and toss again lightly.
  • Spoon onto a plate lined with green ork lettuce, sprinkle shredded kaffir lime leaves on top before serving.
  • Serve with fresh vegetables.


  • 2 piece tempeh
  • 4 teaspoons light soy sauce
  • 1 teaspoon sugar
  • 100 grams seasoned hiratake mushrooms
  • 200 grams green mango, shredded
  • 200 grams lemongrass, thinly sliced
  • 8 shallots, thinly sliced
  • 2 tablespoons hot chilies, sliced
  • 100 grams mint leaves
  • 2 tablespoons kaffir lime leaves, shredded green ork lettuce for lining.
  • Roasted chili paste (3 tablespoons)
  • 15 dried red spur chilies, roasted
  • 100 grams Thai garlic, roasted
  • 5 shallots, roasted
  • 4 teaspoons dark fermented soy bean

Spicy dressing

  • 4 tablespoons roasted chili paste
  • 4 tablespoons light soy sauce
  • 2 tablespoons lime juice
  • 4 teaspoons sugar

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