Bali bowl with Tempeh Bacem and Baba Ganoush

Bali bowl with Tempeh Bacem and Baba Ganoush

(Makes 1 bowl)

I had the privilege of tasting this incredible dish on one of my trips to Bali in Canggu. It was served at Lila Boutique as one of the signature dishes.

Once I tasted this Bali bowl, I never looked back and I ordered it every single day for the rest of the week it was that good!

What makes this Bali bowl so amazing?

The Tempeh Bacem marinade.

It is a simple marinade made with only two ingredients, garlic, and coriander seeds but it gives the tempeh an incredible flavour.

Tempeh Bacem (marinated tempeh)

  • 150g tempeh, but into large cubes
    Marinade:
  • 2 garlic cloves
  • 1 tbsp coriander seeds
  • Pinch of salt
  • 2 tbsp water

Blend garlic, coriander seed, and water in a blender, bullet or Vitamix.

Place it in a small pot with a ¾ cup of water, add the tempeh, salt, and pepper and bring to the boil.

Cook for 7 minutes, then heat 2 tablespoons of coconut oil in a pan and brown the tempeh on all sides then place the cubes on a skewer.

Ingredients for the baba ganoush:

  • ½ eggplant, peeled and sliced to ½ cm thick
  • 1 garlic
  • 1 tbsp chopped coriander
  • Salt
  • Pepper
  • Cumin
  • Squeeze of lime

Heat 1 tbsp oil and pan fry the sliced eggplant pieces until brown and soft.

Place in a blender with the coriander, garlic, cumin, lime, salt & pepper.

Blend for 30-45 seconds until smooth.

Making the tomato salsa:

To make Tomato salsa, shop tomatoes onion, garlic, salt pepper and blitz in a bullet.

Serve the tempeh, baba ganoush and tomato salsa over a bed of fresh greens and ½ cup of brown rice.

Optional ingredients to add to the bowl (any veggies you fancy really):

Olives

Diced cucumber

Pan fried tomatoes, zucchini, onions or eggplant

Dressing:

Mix 1 tablespoon of olive oil with salt & pepper to taste and pour over the bowl.

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