Hearty tempeh simmers in a fragrant sauce of coconut milk, turmeric, lemongrass and bird’s-eye chili. Serve this Malaysian main course with white rice, which soaks up the creamy sauce beautifully.
Masak lemak is a Malaysian term for dishes in which coconut milk plays an important role. There are different preparations and regional variations; this recipe is a tempeh version within that tradition, not a fixed standard. The combination of coconut and turmeric gives the sauce a rich flavor and a warm yellow color. Lemongrass brings a fresh, citrusy aroma, while bird’s-eye chili adds a direct, clean heat. Tempeh is firm enough, with a mildly nutty flavor, to hold its own.
Frying the tempeh briefly first gives the outside some color and helps the pieces keep their shape as they simmer. Cut them into bite-sized pieces, but not too small: that way, they retain a pleasant bite alongside the smooth sauce. The aromatic base of shallot, garlic, chili and turmeric is ground finely so the flavors infuse the coconut milk evenly. A mortar and pestle gives a coarse, homestyle texture; a small food processor is quicker. When grinding, add only as much water as needed to get the blades moving.
Coconut milk needs gentle heat. Let the sauce simmer softly and stir from time to time, but don’t let it boil vigorously: boiling too hard can make the sauce look greasy and grainy. Full-fat canned coconut milk gives a creamier result than a thin coconut drink. If bird’s-eye chili isn’t available, use another small red chili and adjust the amount; the heat varies by variety. Fresh turmeric can replace ground turmeric, but gives a slightly fresher, earthier flavor. Bruise the lemongrass to release its aroma, then remove it before serving.
White rice is a good accompaniment because its neutral flavor leaves room for the spicy, fragrant sauce. Cook the rice while the tempeh simmers so both are warm when you serve them. If you like, serve with a fresh cucumber or vegetable salad for contrast; keep it simple and not too heavily seasoned. Leftovers can be cooled within two hours, covered and stored in the fridge, then used within two days. Reheat the sauce gently until everything is piping hot; stir regularly and add a splash of water if the coconut milk has thickened while stored.
Cook the rice according to the package instructions. Keep warm while you prepare the masak lemak.
Cut the tempeh into pieces about 2 cm in size. Grind the shallot, garlic, chili, turmeric and 2 tablespoons water into a coarse paste. Add extra water only if needed.
Bruise the lemongrass stalk with the back of a knife. Heat the oil in a large pan over medium-high heat. Fry the tempeh for 5–7 minutes until golden brown all over, turning regularly. Transfer to a plate.
Reduce the heat to medium-low. Add the ground paste to the same pan and fry for 3–4 minutes, stirring, until the raw smell has gone. Add a small splash of water if the paste starts to stick to the bottom.
Pour the coconut milk and 150 ml water into the pan. Add the bruised lemongrass and salt. Stir, bring gently to a simmer and let it bubble softly for 8 minutes.
Return the tempeh to the pan. Simmer gently for another 10–12 minutes, until the sauce has thickened slightly and the tempeh has absorbed the flavors. Stir from time to time and don’t let the sauce boil vigorously.
Remove the lemongrass and stir the lime juice into the sauce. Taste and add another pinch of salt if needed. Serve with the white rice.
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