Roti Bakar

Indonesian toast griddled in butter and spread with kaya jam, chocolate sprinkles, or cheese and condensed milk.

Ingredients

• 1 kg firm tofu
• 400g compressed rice cakes (lontong)
• a handful of sliced galangal
• 1/2 tsp ground turmeric
• 2 tbsp neutral vegetable oil
• 200g chayote
• a handful of fresh Thai basil, chopped
• lime wedges, for serving
• 1 cup tamarind water
• 1 1/2 tsp crushed candlenuts

Instructions

1. 1

   Gather and prep the rice noodles and tempeh, measuring everything out so it is ready to go.

2. 2

   Heat coconut oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the sliced lemongrass and long beans, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the tempeh, season with coriander seeds, and cook until just done, about 5 mins.

5. 5

   Warm the rice noodles alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the rice noodles and spoon the cooked mixture over the top.

7. 7

   Drizzle with lime wedges and finish with a sprinkle of kaffir lime leaves.

8. 8

   Serve immediately while everything is warm.

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