Tempeh Satays in Chile-Spice Marinade

Ingredients

Chile-Spice Marinade

• 3 tablespoons Indonesian kechap (sweet soy sauce)

• 1 tablespoon soy sauce

• 2 shallots, minced

• 1 clove garlic, minced

• 1 teaspoon crushed red chile

• ½ teaspoon ground coriander

• 1/4 teaspoon grated nutmeg

• Pinch of ground cloves

The Tempeh

• 1 8-ounce packages tempeh, cut in 3/4-inch cubes

• Thai Chile Dipping Sauce

• 2 tablespoons sweet Indonesian soy sauce

• 1 teaspoon lime juice

• 2 Thai chiles (prik kee nu), stems removed, minced, or substitute 1 serrano chile

• ½ teaspoon grated ginger

• 2 shallots, thinly sliced

Instructions

Combine all the marinade ingredients in a blender or food processor and process into a smooth sauce. Place in a nonreactive bowl, add the tempeh cubes, toss to coat well, and marinate for four hours, covered, in the refrigerator. While marinating, soak 8 bamboo skewers in water for 30 minutes.

Combine all the ingredients for the dipping sauce and all to sit for 30 minutes to blend the flavors.

Thread the tempeh cubes on the skewers and grill over a medium fire for 7 to 8 minutes, turning often.

Remove from the skewers and place on the rice with a small bowl of the sauce for dipping.