It doesn't get saucier than our BBQ Tempeh Ribz with Homemade Coleslaw. The perfect whip-up for a BBQ, with our fantastic ferments.
Have 1 large saucepan at the ready.
You want it hot to toast the spices. Once its hot, toast the black peppercorns, coriander seeds, star anise and cloves and then take out and place them into a bowl to cool down.
Now we want to char the aromats. So place the onion flesh side down into the pan and literally burn it. It will go brown and caramelised and create a deep deep flavour within the marinade. Take out and let it cool down once this has been achieved.
Do the same with the garlic, chilli, ginger and then take out and leave to cool down.
Add the sugar into the pan and turn into a light caramel.
Once caramel has been achieved add the spices, roasted aromats and onion.
Add the soy and water. Bring to the boil and then take it off the stove.
Let it cool down and place all the mint and corriander inside and let it infuse
Toasted Sticky Rice
The first step is to make the toasted rice (khao kua ข้าวคั่ว).
Heat a frying pan on low heat, toss in the uncooked Thai sticky rice (no oil). Stir continuously, kind of like you’re roasting peanuts or coffee. Toast the rice until it turns from white to golden yellow, almost to the point where it looks like brown wheat. It will also be very fragrant and smell almost like popcorn. It took me about 15 minutes or so.
Once the rice is finished toasting, and has cooled off a bit, put it into your stone mortar and pestle. Pound the rice until it turns into a coarse powder (a blender or food processor will also work fine). Put your toasted sticky rice powder in a bowl aside.
Add 300 grams of minced Tempeh to a large bowl. Pour some of the marinade over it and leave overnight.
The next day, drain the marinade and add the Tempeh into a new clean large bowl.
Add 1 heaping tablespoon of the toasted rice powder into the tempeh. Also toss in ½ - 1 tablespoon of chilli flakes.
Add a pinch of sugar, ½ tablespoon of soy sauce, and squeeze in the juice from 1 - 2 limes (I used about 1 ½ full limes, but I like it quite sour).
Give the Tempeh and the seasoning a quick stir.
Peel and slice the shallots, finely mince about 5 green onions and a few coriander leaves (if you have them), and just pluck about 20 or so mint leaves off the stem. Throw everything into the bowl with the Tempeh.
Give the Larb Moo a good mix, making sure all the spices and dressing coats the Tempeh.
Taste test. See if it needs more soy for saltiness, lime juice, or chilli flakes.
Dish it out onto a plate and garnish with more mint leaves, Thai sweet basil, and coriander leaves, or put some of the mix into lettuce and cups. Enjoy.