(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
- 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):
Pan fried tomatoes, zucchini, onions or eggplant
Mix 1 tablespoon of olive oil with salt & pepper to taste and pour over the bowl.