Sate Tempe Bumbu Kacang Lilit dengan Nasi Merah dan Tumis Kangkung

Cook the red rice: Rinse the red rice thoroughly. Combine rice and water in a pot, bring to a boil, then reduce heat, cover, and simmer for 30-40 minutes, or until tender and water is absorbed. Let it steam for 5 minutes after cooking.

Prepare the tempeh: In a bowl, toss the tempeh cubes with tamari/soy sauce, bruised lemongrass, and kaffir lime leaves. Let it marinate for at least 15 minutes.

Make the peanut sauce: In a blender or food processor, combine roasted peanuts, tamarind paste, palm sugar/erythritol, chili powder, cumin, coriander, garlic clove, and water. Blend until smooth. If too thick, add a little more water. Season with salt to taste.

Cook the tempeh satay: Heat coconut oil in a non-stick skillet over medium-high heat. Add marinated tempeh and cook, turning occasionally, until golden brown and slightly crispy on all sides. You can also thread the tempeh onto skewers if desired.

Stir-fry the kangkung: Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and sliced chili (if using), and stir-fry until fragrant (about 30 seconds). Add the kangkung and stir-fry quickly until wilted but still crisp (about 1-2 minutes). Season with a pinch of salt.

Assemble the dish: Serve the red rice topped with the tempeh satay. Drizzle generously with the peanut sauce. Serve the stir-fried kangkung on the side.